No-Fat Healthy yet Yummy Carrot Cake

Recipe by: raquel6

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Prep: 15 mins Cook: 1 hour
Serves: 8

My tip for this cake is to soak the sultanas (and carrot if you like) in cold tea overnight if you can do this it keeps the cake nice and moist. Otherwise add something like apple sauce/chopped tinned prunes/ pineapple to the mix. I guess you can play around with ingredients as you wish – some recipes I found suggest using apple sauce instead of sugar or some half splenda half sugar to cut the sugar content down. Others suggest a tin of pineapple (crushed) to keep cake moist.

Ingredients

200g Sultanas

about half pint of strong cold tea

about 2 average sized carrots (grated)

approx 2 tablespoons coconut (if desired)

a few cherries (if desired)

a few walnut pieces/pecans (if desired)

sprinkling of healthy nuts/fruit/seeds (if desired)

2 eggs (beaten)

100g demerara/brown sugar

200g whole-wheat self raising flour

1 Weetabix

mixed spice as desired – I add quite a lot.

For frosting

1 tub very low fat Philadelphia cheese

1 lime

icing Sugar (not sure of amount just mix into cheese until a little like butter consistency)

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Preparation method

Crush Weetabix and add to flour, add sugar and mixed spice to sultana mix, (add carrots if not already soaked with sultanas in tea ).

Pour mix into flour and sugar add other nuts/coconut/fruit as desired. Add beaten eggs. Stir well until completely mixed.

Pour into square loaf tin (lined and sprayed with fry-light oil to stop cake sticking to baking parchment).

Put into hot oven for approx 1hr or until a skewer comes out clean and cake golden colour.(My cooker is rubbish and it takes longer).

For frosting mixed icing sugar into Philly and beat well, add zest and juice of half a lime. You might like to put this in fridge until it hardens slightly.

Smooth frosting over cake.

Add pecans/walnuts/whatever you want really to decorate.

Serve and Enjoy! ♥ Rachel x