Carrot Cake

Ingredients

For a 23 cm/ 9 inch spring clip tin
Serves 12

250 g / 8 oz carrots
3 large eggs, separated
10 tbsp Hermesets Granulated Sweetener
grated rind of 2 oranges
225 g / 8 oz self-raising flour
2 tsp baking powder
1 pinch of salt
50 g/ 2 oz ground almonds
75 g / 3oz low fat spread, melted
100 ml / 4 fl oz buttermilk

Preparation

Line the base of the tin with greaseproof paper. Peel and finely grate carrots.

Beat the egg yolks, Hermesets Granulated Sweetener and orange rind together until light and creamy. Combine flour, baking powder, salt and ground almonds. Blend into the beaten egg mixture with the carrots, melted low fat spread and buttermilk.

Whisk egg whites until stiff. Mix in about 1 tbsp to soften the mixture then carefully fold in the rest.

Turn cake mixture into tin, spread it level. Bake in a preheated oven at 180ºC/ 350ºF/Gas 4 for about 40 – 45 minutes until golden brown.

	kJ	kcal	Carbohyd.g	Fat
Recipe	7'560	1'800	216.0	84.0
Portion	630	150	18.0	7.0