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Low-Fat Wholemeal Carrot Sultana Cake Recipe
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Ingredients
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
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Nutrition Facts
Calories 100
Fat Low
Carbohydrate 17g
Fiber Good |
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Cooking Methods
- In mixing bowl sift together flour
and spice. Add husks from sifter to bowl. Rub in margarine until
crumbly.
- Beat together egg, milk and
sweetener to taste. Add to dry ingredients with the carrot and
sultanas. Stir until just combined.
- 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.
- Cool slightly in tin. Turn out onto
wire rack. Carefully peel off paper. Cool completely Wrap and store
overnight before slicing.
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Fun Facts /
Cooking Tips
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For variation to this
healthy diabetic carrot cake recipes, substitute 1 cup
well-drained, mashed cooked pumpkin for the carrots. |
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More Cake Recipes
Back to Low Sugar
Recipes
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