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3 egg whites
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.
|PER SERVE||CR/CHEESE ICING||LEMON ICING||WITHOUT ICING|
|KILOJOULES||794 (cals 189)||778 (cals 185)||678 (cals 161)|