Gluten Free Carrot Cake
3 egg whites
⅓ cup white sugar
¾ teaspoon bicarb soda
1 x 110g jar Heinz® baby apple
½ cup almond meal
1 cup carrot grated
¼ cup walnuts chopped
¼ cup currants
1 teaspoon ground mixed spice
1 teaspoon ground ginger
1 tablespoon fresh orange peel
½ cup skim milk
½ cup wheat-free cornflour
1 cup gluten-free self-raising flour
½ cup gluten free icing sugar
1½ tablespoons Philadelphia® Light cream cheese
Preheat oven 180ºC fan forced.
1: Beat egg whites and sugar together in a medium size mixing bowl for 1 minute using an electric beater.
2: Stir bicarb into apple sauce (it will froth), then add to bowl.
3: Fold almond meal, carrots, walnuts, currants, spices, peel and milk into mix and combine well.
4: Sift both flours into mixture in one go then gently fold ingredients together, DO NOT BEAT as this will make the cake tough. The less the mixture is moved, the lighter the cake.
5: Once flour is combined (mixture can look a little lumpy) pour into a round cake tin (19cm) that has been coated with cooking spray.
6: Bake 30-35 minutes or until cake springs back when lightly pressed in centre. Turn onto a wire rack to cool.
7: 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 an orange to make spreadable or for a lower fat and carb count omit icing.
Suitable to be frozen.
PER SERVE CR/CHEESE ICING ORANGE ICING WITHOUT ICING
FAT TOTAL 4.8g 4.5g 4.3g
SATURATED 0.3g 0.3g 0.3g
FIBRE 1.5g 1.5g 1.5g
PROTEIN 4.1g 4.0g 4.0g
CARBS 27.2g 27.2g 21.4g
SUGAR 15.0g 15.1g 9.3g
SODIUM 175mg 170mg 168mg
KILOJOULES 696 (cals 166) 687 (cals 164) 587 (cals 140)
GI RATING MEDIUM MEDIUM MEDIUM
DIETITIAN’S TIPS: A great tasting recipe for people with diabetes and coeliac disease. Well done Annette this is extremely hard to do! The best option for people with diabetes is to omit the icing to lower the carbohydrates.