As a Diabetic I know there is nothing worst than sitting and watching a person eat Cake. So having done some research online I have found a recipe from BBC Good Food and also an alternative as suggested for sugar. You will need to check if this is suitable for you as although it is fine with me as said below everyone is different.
So here is my version using Agave Nectar. The one I used is an organic natural sweetener. This has been extracted from the Agave plant. Per a teaspoon which is 4.6g the carbohydrate value is 1.57g or which 1.04 is sugar. So a lot lower to use than sugar. I have eaten a piece of this cake and it did not push my sugars up. Everyone is different so I am sure if you are Diabetic you will know what you can have. Please check as because it is a fructose it will cause your body to release less insulin. Here is the recipe.
Coconut and Carrot Squares
250g Unsalted Butter
150g Agave Nectar (I weighed mine by putting my bowl on the scales then adding the nectar)
1 teaspoon of Vanilla Extract
200g Self Raising Flour
50g Dessicated Coconut
200g Grated Carrot
2 teaspoons Mixed Spice
1/4 teaspoon Sale.
30g Agave Nectar
Heat oven – Gas Mark 4.
Into a pan put the butter and on a low heat allow to melt.
Whilst waiting line an 8 inch x 12 inch baking dish.
Remove butter from the heat and allow to cool slightly.
Into a bowl place the Agave Nectar, Vanilla Extract and Eggs.
Mix well. Then slowly add the butter.
Again mix well. To this liquid mix add the flour, dessicated coconut, grated carrot, mixed spice and salt.
Pour into your lined dish.
Place into the oven and bake for 30 minutes.
5 minutes before due to come out into a basin place the Agave and Coconut for the topping. Mix well
Take your cake out of the oven and sprinkle the coconut mix over the top.
Place back in the oven for a further 10 minutes. Take out and check with a skewer that it comes out clean. If not place back in for a couple more minutes or until skewer is clean. Once cooked remove from the oven.
I found that leaving this cake to cool made it easier to cut and take out. The cake is extremely brittle but very moist. A great alternative to a full sugar cake.
This, I know, will become a family favourite, especially with a cup of tea or coffee.
Hope you enjoy making this recipe.
Happy Cake Making