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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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This delicious makeover carrot cake recipe is not only cheap to make but can also be made gluten free - great to fill the baking tins with. The ideal morning/afternoon tea treat.
1 Preheat oven to 160ºC. Spray a 24cm square cake tin with oil spray. In a bowl place raisins and add orange zest and juice. Set aside while preparing cake mixture.
2 Place flours in a bowl with baking soda, cinnamon and 1 teaspoon baking powder. And mixed spice.
3 In a large mixing bowl whisk the egg yolks until pale and creamy. Whisk in the sugar and then the oil, half at a time. Fold in the dry ingredients half at a time. The mixture will be quite dry.
4 Fold in carrots, raisins and juice and bananas half at a time. In another bowl whisk egg whites until soft peaks form.
5 Carefully fold the egg whites into carrot mix with the remaining baking powder. Spoon into prepared tin and bake for 45 minutes to 1 hour or until firm to touch.
6 To make icing, mix cheese, sour cream, icing sugar and orange juice together until smooth. Spread over cooled cake. Cut into squares and top with orange zest
Make it gluten free: Use gluten-free baking mix in place of flours. Check baking soda, baking powder, icing sugar, ground spices and sour cream are gluten free.
3520kJ (842cal)54g total fat25g sat fat83g sugar170mg sodium
Reduced the amount of oil
Replaced half the flour with wholemeal for extra fibre
Reduced sugar
Reduced the number of eggs, using banana to add bulk
Made a creamy icing using less than half the quantity by using reduced-fat cheeses, sweetened with a little icing sugar and orange juice
Served smaller portions
Calories 242 cal
Kilojoules 1010 kJ
Total fat 11 g
Saturated fat 2 g
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Every recipe meets strict nutrition standards aligned with the Australian and New Zealand Dietary Guidelines.
A very nice moist cake.
I found it very sweet, I think I would reduce the brown sugar next time