Makes:  12

Glycemic Load:  8

Ingredients: Cake

¾ cup chickpea flour

¾ cup coconut flour

2 tsp cinnamon

2 tsp baking soda

½ tsp Salt

3 eggs

½ cup melted butter

¼ cup unsweetened apple sauce

½ cup trim milk

½ cup low GI cane sugar

2 tsp vanilla essence

1 cup unsweetened crushed pineapple, well drained

2 cups carrots, grated

½ cup pecans or walnuts, chopped (plus extra for garnish)

Ingredients: Icing

1 cup low-fat cream cheese

1 cup Greek yogurt

¼ cup low GI cane sugar

Method:

Preheat oven  to 180℃.

Sift together into a mixing bowl  the dry ingredients and set aside.

Mix together the eggs, butter, apple sauce, milk, sugar and vanilla essence.

Fold the flour mixture  into the egg  mixture. Add  the final 3 ingredients.

Line a 9×13 baking dish with baking paper

Pour in mixture  and bake for 45-55 minutes until a toothpick comes  out clean when  inserted. Cool  before icing.

Garnish and decorate top with chopped nuts.

Blend together the icing  ingredients and refrigerate while the cake is baking

Download the pdf here