Carrot and orange cake

Ingredients for Serves 6 9 syns for entire recipe – either one large cake or 6 muffins Extra Easy - 1.5 syns per serving Green – 1.5 syns per serving Original – 1.5 syns per serving

Ingredients

6 eggs, separated
9 tbsp Splenda
1 tsp vanilla extract
2oz (56g) self raising flour
zest and juice of one orange
2 small carrots grated
2 teaspoons of cinnamon
1 teaspoon of nutmeg

for the topping

quark mixed with some vanilla extract and a bit of sweetener

Easy

Directions

1. Method

2. Preheat the oven to 200c or 400f
Whisk the egg whites until stiff, slowly add the sugar, whisking as you do to make sure egg whites keep their stiffness
In another bowl mix together the egg yolks, vanilla extract, cinnamon, nutmeg and juice and zest of orange. Add the flour
Fold in the egg white and add the grated carrot and whisk till all is combined.
Pour into one cake tin sprayed with some non stick spray
Or pour into individual a large sized muffin tray (silicone ones are the best). The mix will make one cake or 6 large muffin sizes. (I made 6 large muffin sizes)
Bake in the oven for about 20mins until knife inserted in the centre comes out clean.

3. Cover with some foil if they brown too quickly.
Top with the quark topping for a yummy light carrot and orange cake

desserts November 20, 2011 18:48