Carrot Cake

Servings per dessert: 10
Serving weight: 45 g

EQUIVALENTS: 1 2/3 STARCH EQUIVALENTS & 3 FAT EQUIVALENTS

INGREDIENTS
75 g (1/2 cup) corn oil
3 eggs
175 g (around 4) carrots
20 g JOTIS Baking Powder
225 g (2 cups) JOTIS All Purpose Flour
60 g (1/2 cup) walnuts, chopped
25 g (1 1/4 cups) Sweet & Balance Tabletop Sweetener 
1.5 g (1/2 teaspoon) cinnamon
Vanilla essence
3 g (1/2 teaspoon) salt

PREPARATION
Preheat the oven, on the convection setting, at 150^οC. Boil 3 of the carrots, until they soften a little and let them cool down. Grate, along with the fourth carrot. In a mixer bowl, add all the remaining ingredients and beat for 1-2 minutes. Add the grated carrots and stir gently. Place the dough in a 30 cm, floured, oblong baking pan and bake in the oven, on the convection setting, at 150^οC, for 45-50 minutes.