Annette
Choose Your Country Australia USA
Symply Slim & Healthy Mentoring Program

















Gluten Free Carrot Cake (Book 5)
© Annette Sym
SERVES: 12
Click here to download PDF

3 egg whites
⅓ 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


Preheat oven 180ºC fan forced.

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

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

Click here for some great tips on gluten free cooking.
It was 2008, I was in grade 12 and the graduation formal was looming, a time where everyone gets dressed up and looks pretty. While all the other girls were excited about getting their dresses, I was embarrassed and scared not knowing if I would even be able to find a nice dress that fitted. A friend gave me a beautiful dress, but when I tried it on it was still slightly too small. I was 110kg and this was when I finally decided that enough was enough. My Mum had Annette’s cook books so I started with the 28 day weight loss plan in book 5 and began exercising. By end of year I had lost 10 kilos and my formal dress had to be taken in! Over the next 3 years I continued to change my lifestyle and overall lost 55 kilos and have kept it off since.
Melissa
Gympie Qld