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Low-Fat Wholemeal Carrot Sultana Cake Recipe



Servings: 16


2 cups self-raising wholemeal flour

1 tsp mixed spice

1 tbsp margarine

1 egg

1 cup skim milk

2 tbsp sugar

1 cup carrots, shredded

1/2 cup sultanas


Nutrition Facts


Calories 100

Fat Low

Carbohydrate 17g

Fiber Good

Cooking Methods

  1. In mixing bowl sift together flour and spice. Add husks from sifter to bowl. Rub in margarine until crumbly.
  2. Beat together egg, milk and sweetener to taste. Add to dry ingredients with the carrot and sultanas. Stir until just combined.
  3. Turn batter into lightly greased and paper-lined 20x10cm loaf tin. Bake in a moderately hot oven 190 degrees Celsius for about 1 hour, until top springs back when gently pressed.
  4. Cool slightly in tin. Turn out onto wire rack. Carefully peel off paper. Cool completely Wrap and store overnight before slicing.

Fun Facts / Cooking Tips

For variation to this healthy diabetic carrot cake recipes, substitute 1 cup well-drained, mashed cooked pumpkin for the carrots.




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