Massage by Shirley

Shirley Alderson - by Appointment

Lowfat Carrot Cake

Serves 12(large slices)


225g raisins

1/4 cup port or sherry

2 cups wholemeal S.R. flour

ltsp bakingpowder

ltsp cinnamon

1/4 cup brown sugar (45g)

1/4cup artificial sweetener powder

4 egg whites

1/4 cup golden syrip

1/4 cup corn syrup

ltbsp lemonjuice

1/4 cup sweetened condensed skim milk

ltsp vanilla essence

350g coarsely grated carrots


lOOg Gippsland low fat sour cream

4tbsp icingsugar

1/2 tsp lemon essence

ltsp honey

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.