CARROT CAKE

Carrot Cake no fat no butter no oil.

to print recipe click picture above.

I love this cake it is always so moist and yummy, having no fat, oil or butter makes it quite a healthy option as opposed to the traditional carrot cake, I have had this recipe for a long time and got it off a friend so I have no idea as to the origin of it and don't claim it to be mine. Its great in a loaf tin as a round cake or made into muffins. I only make 1/2 the suggested amount of cream cheese frosting as I find it too much, but do what suits you.

You will need:

200g pitted prunes. 2 large oranges or 3/4 cup OJ juice

3 eggs lightly beaten. 3/4 cup dark brown sugar.

3 - 4 large carrots grated. 2 cups spelt flour.

1tspn mixed spice. 1 tspn bicarb of soda.

Frosting:

200g philadelphia cream cheese. 2 tbspn icing sugar.

1 tbspn grated orange rind.

Method:

Preheat oven to 180◦, line cake tin with baking paper or grease your choice. Grate orange skins finely for rind and juice, grate carrots make sure you get 3 cups when grated.

1. Place prunes & juice in blender and process for 2-3 minutes.

2. Place eggs & sugar in bowl and beat for 5 min until thick & creamy.

3. Combine sifted flour, spice and bicarb of soda.

4. Fold prune mixture into carrot, add to combined sifted flour, spice and bicarb of soda, fold into beaten egg mixture.

5. Spoon into tin and smooth. Bake 55 mins, leave cake in time for 10 mins & place on wire rack to cool. When cold spread with frosting.

Frosting:

Beat cream cheese, icing sugar and rind until creamy.

A 30g serve of cake with a thin layer of frosting will give you: