Annette
Choose Your Country Australia USA
Breakfast Shakes
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.
Thank you very much for helping me to lose weight the healthy way!

Yesterday I completed your 28-day Masterclass, and am delighted with the results. Before I commenced that, I had also gone through your 7-day, and another of your 28-day menus in that order. I started this on 15 March this year, and on that date I weighed 84.3kg, and 'finishing' yesterday (19 June) at 75.3 kg - a loss of 9kg! I plan on continuing to use your menus, and trying out more of your yummy recipes. A dear friend in Brisbane first introduced me to your recipes several years ago, so I also have him to thank. I also continue with my exercise almost every day and usually enjoy 40 minutes of brisk walking. Throughout this journey I have remained very motivated and focused and now happily see the rewards of being able to wear my Intimo clothes with confidence. My waist was the main area of dismay and I am happy to report that that measurement has decreased by 9.5cm in these last 28 days of Masterclass!

Thank you so much Annette - for your recipes, your advice, and encouragement. Keep up the good work!
Jeanette
Andergrove, Qld