Carrot Cake Recipe

Recipe : Carrot Cake

Ingredients :

Cake -

225g raisins

1/4 cup port or sherry

2 cups wholemeal self-raising flour

1 tsp baking powder

1 tsp cinnamon

1/4 cup brown sugar (45g)

1/4 cup Splenda aritficial sweetener powder

4 egg whites

1/4 cup golden syrup

1/4 cup corn syrup

1 tbsp lemon juice

1/4 cup sweetened condensed skim milk

1 tsp vanilla essence

350g coarsely grated carrots

Topping -

100g reduced fat (18%) sour cream mixed with 1/2 tsp of lemon essence or 200g light lemon tang Fruche

Method :

Soak the raisins in the port and set aside for as long as possible (even overnight). Preheat the oven to 180C and spray either a 23cm round or a 20cm square (deep) tin with vegetable oil spray.

Sift together the flour, baking powder and cinnamon into a medium size bowl. In a large bowl place the sugar, artificial sweetener, egg whites, golden syrup, corn syrup, lemon juice, condensed skim milk and vanilla essence. Mix for 2-3 minutes with an electric mixer until well combined. Add the grated carrots (reserve 2 tbsp for decoration) and stir well. Then add the raisin/port mixture.

Fold the flour mixture into the carrot mixture and stir to combine. Pour into prepared cake tin and bake for 60-70 minutes (test cake with a skewer - it should come out clean and dry). Allow cake to cool in pan for 15 minutes then remove from pan and cool on a wire rack.

Topping -

Spread sour cream mixture or Fruche over cake and sprinkle reserved grated carrot over the top.

Serves 12 (large slices)

Per Serve -

Fat - 2.1g

Kilojoules - 952

Calories - 231

Carbohydrates - 45.5g

Protein - 5.1g

Fiber - 4.8g

Sensational ! Regular versions of this popular cake have up to 30g of fat in one slice. Our version has only 2.1g and tastes even better. You be the judge !

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