Lowfat Carrot Cake
Serves 12(large slices)
1/4 cup port or sherry
2 cups wholemeal S.R. flour
1/4 cup brown sugar (45g)
1/4cup artificial sweetener powder
4 egg whites
1/4 cup golden syrip
1/4 cup corn syrup
1/4 cup sweetened condensed skim milk
ltsp vanilla essence
350g coarsely grated carrots
lOOg Gippsland low fat sour cream
1/2 tsp lemon essence
Soak the raisins in the port and set aside for as long as possible (even overhight).
Preheat the oven to 180"C and spray either a 23cm round or a 20cm square (deep) tin with vegetable oil spray.
Sift together the flour, baking powder and cinnamon into a medium size bowl.
In a large bowl place the sugar, artificial sweetener, egg whites, golden syrup, corn syrup, lemon juice, condensed skim milk and vanilla essence. Mix for 2 - 3 minutes with an electric mixer until well combined. Add the grated carrots (reserve 2 tbsps for decoration) and stir well. Then add the raisin/ port mixture.
Fold the flour mixture into the carrot mixture and stir to combine.
Pour into prepared cake tin and bake for 60 - 70
minutes (test cake with a skewer - it should come out clean and dry).
Allow cake to cool in pan for 15 minutes then remove from pan and cool on a wire rack.
Combine all ingredients and beat until smooth. (If icing is too runny add extra icing sugar.) Spread over cake and sprinkle reserved grated carrot over the top.