Carrot Cake

Difficulty | Serves 10 | Book 1

carrot cake book 1

2 egg whites
⅓ cup white sugar
1 x 110g jar Heinz® baby apple
2 tablespoons (30g) Flora® Light margarine melted
⅓ cup sultanas
1 cup carrot grated
¼ cup walnuts chopped
1 teaspoon ground ginger
2 teaspoons lemon rind grated
¾ teaspoon bicarb soda
¼ cup warm water
1½ cups self-raising flour
cooking spray

½ cup icing sugar
1 teaspoon (5g) Flora® Light margarine
1-2 teaspoons fresh lemon juice

Per servePlainIced
Kilojoules651 (cals 155)771 (cals 184)
GI RatingMediumMedium


Preheat oven 180 C fan forced.

  1. Beat egg whites and sugar together in medium size mixing bowl for 1 minute using an electric beater
  2. Stir apple sauce, melted margarine, sultanas, carrots, walnuts, ginger and rind to egg mix using a wooden spoon.
  3. Dissolve bicarb in warm water, add to mix.
  4. Gently fold sifted flour into mixture in one go. DO NOT BEAT as this will make the cake tough. The less the mixture is moved, the lighter the cake will be.Once flour is combined (mixture can look a little lumpy) pour into a round cake tin (19cm) or large loaf tin that has been coated with cooking spray.
  5. Bake 35-40 minutes or until cake springs back when lightly pressed in centre.Leave to rest for a few minutes then turn onto a wire rack to cool.
  6. Icing: Mix icing sugar and margarine in a small mixing bowl, slowly add enough juice to make a spreadable consistency. Spread over top of cake. Sprinkle grated lemon rind or a little cinnamon over icing for decoration (optional).

Suitable to be frozen

Dietitian's tip

Occasionally have this nutrient dense cake but avoid the icing if you are overweight, have diabetes or heart disease.

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