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Carrot Cake with Philadelphia Cream (Sugar-free)
Why it's Low GI
Wholegrain flour has a lower GI than white; erythritol replaces sugar entirely. Carrots add natural sweetness with fibre, and the Philadelphia frosting is protein-rich with no added sugar.
Method
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- Preheat oven to 180°C. Line a cake tin with parchment.
- Beat softened butter with 65 g sweetener and vanilla until light and fluffy.
- Add eggs one at a time, mixing well after each.
- Sift together flour, cinnamon, nutmeg, baking powder, baking soda and salt. Fold into the wet mixture.
- Stir in the grated carrot.
- Pour into the tin and bake 40–50 minutes, until a skewer comes out clean. Cool completely before frosting.
- For the frosting: beat Philadelphia with lemon juice, 15 g sweetener and vanilla until smooth.
- Spread frosting over the cooled cake.
Nutrition
Per slice (est.): ~270 kcal · Carbs 18 g · Fat 19 g · Protein 8 gNutrition and glycaemic index (GI) values are estimates, calculated from the ingredients. Please double-check meals before cooking if it matters for your diet.
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GI figures are estimates for general guidance and are not a substitute for personalised medical or dietary advice.