For all the Diabetic Bunnies Out There

As my mom would move a huge forkful of double chocolate fudge cake towards her mouth, she'd exclaim 'Ha! I laugh in the face of diabetes!' It only seems fitting that she was diagnosed as a Type II diabetic a few years back. However, it's always what the world says you can't have that ultimately ends up being what you want the most. So, for both my diabetic mother and mother-in-law [that's what they get for being so sweet], here's one of their favorites done just for them: A low sugar version of carrot cake.

This is a very filling, moist cake. Nuts give it extra bite but can easily be removed if someone suffers from an allergy.

Ingredients:

• 200g (7oz) butter
• Five tbsp honey
• Four large eggs
• 500g (1lb 1oz) grated carrots
• 150g (5oz) chopped walnuts
• 300g (10.5oz) plain flour
• Two tsp bicarbonate of soda
• Pinch of salt
• One tsp ground allspice

For the Filling and Topping:

• 250g (9oz) cream cheese
• Four tbsp sugar free apricot jam

Method:

• Preheat your oven to 180 deg C/350 deg F/gas mark four. Grease a 20cm (eight ins) cake tin.
• Melt your butter and honey in a small pan over a low heat.
• Place your flour, salt, bicarbonate of soda and allspice in a large bowl. Mix in your hot liquid. Beat your eggs then add to the mixture too.
• Grate your carrots then stir them into the batter, along with your chopped nuts.
• Pour into your tin and bake in the centre of your oven for about 40 minutes or until cooked all the way through, and a skewer comes out clean.

Remove from the heat and allow to cool. Beat your cream cheese with your sugar free apricot jam. Once cool, cut your carrot cake in two. Spread your cream cheese mixture inside and on the top.

*Photos to be posted later this week*