Carrot and orange cake from the tray

Name: Carrot and orange cake from the tray
Cook time: 40 min
Total time: 40 min
Yield: 16
Ingredients: 200 g peeled carrots; 150 g Butter or margarine; 120 g Diabetic sweetness; 4 Eggs (size M); 210 g Flour; 2 TEASPOONS Baking Powder; 350 g low-fat yoghurt (1,5 % fat); 2 peeled oranges; 150 g Fruit spread "Exotic"; 7-10 Tbsp liquid sweetener; 30 g Pistachio kernels; 7-10 Tbsp Grease

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 16

200 g peeled carrots
150 g Butter or margarine
120 g Diabetic sweetness
4 Eggs (size M)
210 g Flour
2 TEASPOONS Baking Powder
350 g low-fat yoghurt (1,5 % fat)
2 peeled oranges
150 g Fruit spread "Exotic"
7-10 Tbsp liquid sweetener
30 g Pistachio kernels
7-10 Tbsp Grease

Directions

1
Grate carrots. Cream fat and diabetic sweetness. Stir in eggs one after the other. Mix flour and baking powder, alternately stir in 250 g yoghurt. Fold in grated carrots. Spread the dough evenly on a greased baking tray. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for 15-20 minutes. Cut each orange into 8 slices. After about 10 minutes baking time, spread the slices on the cake. Bake to the end. Let the finished cake cool down. Warm up the fruit spread and pass it through a sieve. Spread the cake with it. Sweeten 100 g yoghurt with liquid sweetener, put 1 blob on each orange slice. Chop the pistachios and sprinkle them on the blobs
2
30 minutes waiting time / 2 BE
3
Not diabetic? Prepare dough with 150 g sugar. Spread the cake with orange marmalade. Sweeten yoghurt with 2 tablespoons of sugar