Carrot & Pecan Cake

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READY IN: 1hr 40mins
Recipe by jenny butt

This recipe is from Diabetes Cookbook (DK books) in conjunction with Diabetes Australia. It’s rated intermediate on the GI index.

Ingredients Nutrition


  1. Preheat oven to 200°C/400°F/Gas 5.
  2. Lightly grease and flour a deep 20cm (8in) tin.
  3. Sift flours, bicarb, and spices into a large bowl. Add carrot, coconut, nuts and sultanas. Beat eggs, add apple juice. Once well mixed, add milk; stir well to combine.
  4. Add liquid to dry ingredients; stir well until well mixed. Pour the batter into the prepared pan and bake for 40 - 45 minutes, or until golden and firm to touch.
  5. Cool the cake in the tin for a few minutes, and then turn out onto a wire rack to cool completely.
  6. For the topping, beat the ingredients together until smooth; spread over the cake. Decorate with extra pecans and grated carrot if desired.

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