It's hard to find recipes that use no sugar or butter and still taste good, but this scrumptious cake is naturally sweetened and uses the delicate, nutty flavour of almond oil and low-fat yoghurt to moisten.
Preheat oven to 180 degrees C.
Sift the dry ingredients twice. Chop the walnuts roughly and mix in.
Combine oil, apple juice concentrate, yoghurt and vanilla and mix well. Add carrot and raisins. Mix again.
Beat egg whites until stiff. Gently fold them through the fairly stiff carrot mixture. Turn mixture into a foil lined, deep sided 20cm square tin. Cook for 1 hour. Cover with foil for 10 minutes. Remove foil lid and leave to cool.
Makes 10 servings
| Prep Time: | 30 mins |
| Cooking Time: | 60+10mins |
| Ready in: | 1hr 40mins |
Suitable for: |
|
| Dessert, Snack | |
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| Nutritional Information - Per Serve | |
| Kj | 1003 kj |
| Calories | 240 kcal |
| Fat | 8.4 g |
| Saturated Fat | 0.8 g |
| Total Carbohydrate | 31.3 g |
| Total Protein | 6.9 g |
| Fibre | 5.2 g |
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