68 August 2014 www.womanthismonth.com Sugar-free Meals LIFESTYLE | food Whether for medical, dietary or cleansing reasons, it is occasionally nice to steer away from sugar. I have always been lucky in the dessert world in which I live, yet I have always lived with the notion that everything in moderation will be fine. The following desserts are welcome additions to your recipe files, which allow you to cater for those who seek the solace of a sugar-free treat. by JAMES CLAIRE 250g plain (all-purpose) flour 5g baking powder 2g baking soda 2g salt 7g ground cinnamon 4 eggs, large 250ml vegetable oil 100g powdered sugar (sugar-free substitute) 250g carrots, grated 240g pineapple, crushed and well drained 80g coconut, shredded 40g walnuts, chopped • Preheat oven to 165 degrees Celsius. Spray two round cake pans and line them with baking parchment. • Combine flour, baking powder, baking soda, salt and cinnamon in a small bowl. Set aside. Beat eggs, vegetable oil and sugar substitute. • Blend at medium speed with an electric mixer until batter is smooth. Add flour mixture, beating at low speed until blended. Fold in carrots, pineapple, walnuts and coconut. Pour batter between the two prepared cake pans. • Bake for 40-45 minutes or until a toothpick inserted in the centre comes out clean. Cool in pans on a wire rack for 10 minutes. Remove from pans and let them cool completely. • Join the cakes together with fresh cream and some berries to make a wonderful carrot cake even sugar lovers will envy. CARROT CAKE
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