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Gluten Free Carrot Cake

by Annette Sym FROM SYMPLY TOO GOOD TO BE TRUE BOOK 5

 

 SERVES: 12


Ingredients

3 egg whites
? cup sugar
¾ teaspoon bicarb soda
½ cup apple sauce (in jar)
1 cup carrot grated
¼ cup walnuts chopped
¼ cup currants
1 teaspoon mixed spice
1 teaspoon dried ginger
1 teaspoon fresh orange peel
½ cup fresh orange juice
½ cup wheat-free cornflour
½ cup soy compound blend
1 cup gluten-free self-raising flour
cooking spray

ICING
½ cup icing sugar
2 tablespoons Light Philadelphia® cream cheese

 

Method

  1. Preheat oven 180ºC fan forced.
  2. Beat egg whites and sugar together in a medium size mixing bowl for 1 minute using an electric beater.
  3. Stir bicarb soda into apple sauce (it will froth), then add to bowl.
  4. Fold in carrots, walnuts, currants, spices, peel and juice and combine well. 
  5. Sift all three flours into mixture in one go then gently fold ingredients together, DO NOT BEAT as this will make the cake tough.
  6. Once flour is combined (mixture can look a little lumpy) pour into a 19cm round cake tin that has been coated with cooking spray.
  7. Bake 30-35 minutes or until cake springs back when lightly pressed in centre. Turn onto a wire rack to cool.
  8. To make icing: Mix icing sugar together with cream cheese, spread over top of cooled cake.

 

VARIATIONS: ICING - REPLACE CREAM CHEESE WITH 1 TEASPOON FLORA LIGHT® MARGARINE AND ENOUGH JUICE FROM A LEMON TO MAKE SPREADABLE OR FOR A LOWER FAT AND CARB COUNT OMIT ICING ALTOGETHER.

 

SUITABLE TO BE FROZEN
 

Nutritional Information:
 

PER SERVE

 

CR/CHEESE ICING

LEMON ICING

WITHOUT ICING

FAT

TOTAL

3.3g

3.0g

2.8g

 

SATURATED

0.3g

0.3g

0.3g

FIBRE

 

2.6g

2.6g

2.6g

PROTEIN

 

8.1g

7.9g

7.9g

CARBS

 

32.3g

32.2g

26.5g

SUGAR

 

17.4g

17.3g

11.6g

SODIUM

 

80mg

73mg

70mg

KILOJOULES

 

794 (cals 189)

778 (cals 185)

678 (cals 161)

GI RATING

 

MEDIUM

MEDIUM

MEDIUM

 

 

 

Read more of Annette's delicious recipes

 

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