Christine's Ultimate Carrot Cake
1/4 cup oil (i.e. peanut or sunflower oil)
1 cup apple sauce
1/4 cup low-fat milk
2 egg whites and 1 whole egg
1/2 cup flour
3/4 cup sugar
2 cups wholemeal flour
2 tsps baking powder, baking soda and vanilla essence
2 tsps cinammon
1/2 tsp nutmeg
1 tsp ground cloves
2 cups grated carrots
1/2 cups chopped walnuts and raisins or chopped prunes
1 234g can pineapple crushed with juice
In a large bowl, beat together the oil, apple sauce, milk,
egg whites and egg until well mixed.
In another bowl, sift together the flour, sugar, baking powder,
baking soda, cinammon, nutmeg and cloves.
Make a well in the centre.
Carefully pour the apple sauce mixture into the well in the dry
ingredients and mix them together lightly with a holed spoon.
Add the carrots, walnuts, raisins, pineapple and vanilla.
Pour mixture into a 23cm greased cake tin.
Bake for 60-70 minutes at 180 degrees C.
The cake is cooked when a skewer inserted comes out clean
and the cake has come away from the side of the tin.
This cake is very moist!
Allow the cake to cool 10 minutes before turning out and
leaving the cake to cool on a cake rack.
Topping
In a food processor, put 1/2 cup low fat cottage cheese,
3 tblspns low fat yoghurt, 1tsp vanilla, 1 tblspn lemon juice,
1/4 cup cream cheese, and 3 tblspns icing sugar.
Process until blended.
When the cake is cold, spread the topping over the cake and
decorate with walnuts or grated lemon rind.
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