Carrot Cake
February 27, 2009 by Annette Sym
Makes 12 servings
Cake
2 egg whites
? cup sugar
½ cup apple sauce (in jar)
? cup raisins
1 cup carrot grated
¼ cup walnuts chopped
1 teaspoon ground ginger
2 teaspoons orange rind grated
¾ teaspoon baking soda
¼ cup warm water
1½ cups self-rising flour
cooking spray
Frosting
¾ cup confectioner’s sugar
1 teaspoon light margarine (Promise®)
1-2 teaspoons fresh orange juice
Directions:
Preheat oven to 350°F (180 C) fan forced.
To make cake Beat egg whites and sugar together in medium size mixing bowl for 1 minute using an electric mixer. Stir in apple sauce, raisins, carrots, walnuts, ginger and rind to egg mix. Dissolve baking soda in warm water, add to mix. Gently fold flour into mixture in one go. DO NOT BEAT as this will make the cake tough. Once flour is combined (mixture can look a little lumpy) pour into an 8″ round cake or loaf pan that has been coated with cooking spray. Bake 35-40 minutes or until cake springs back when lightly pressed in center. Let cake stand for 5 minutes before turning onto cake rack.
To make frosting Mix confectioner’s sugar and margarine in a small mixing bowl, slowly add enough juice to make a spreadable consistency. Spread over top of cake. Sprinkle extra grated orange rind or a little cinnamon over frosting for decoration (optional).
Dietitian’s tip
Occasionally have this nutrient dense cake but avoid the icing if you are overweight, have diabetes or heart disease.
Suitable to be frozen preferably without the frosting.
Annette Sym will be launching her cookbook Symply Too Good To Be True on the 1st of March. For more info go to www.symplytoogood.com
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