Puddings Carrot spice cakes

sarah83

Try and try again

• 26 November 2010

• #1

Made this yesterday - it's from an old SW mag (Jan/Feb 2007!). I can't get along with the more eggy low syn cakes and this actually tasted like real cake and the spice really came out. So I thought I'd share!

Carrot spice cakes
Makes 16 slices / 3 syns per slice

Ingredients:
142g plain flour
1 level tsp baking soda
2 eggs
3 carrots
100g low fat spread suitable for baking
142ml skimmed milk
5-6tbsp artificial sweetner
2 tsp each ground cinnamon, allspice & ginger (I used 2tsp mixed spice)

Method:
1. Preheat the oven to 180/350/Gas 4 and line a medium loaf tin with baking parchment. I used a silicone loaf tin so didn't need to line

2. Place the flour and baking soda in a bowl. Beat the eggs, peel and grate the carrots and melt the spread. Add to the bowl with the milk, sweetner and spices and stir well.

3. Spoon into the loaf tin and bake for 40-45 minutes until golden and cooked. Remove from the oven and allow to cool completely. Cut into 16 slices and serve.


I actually discounted the syns for the milk from the entire recipe (only 2.25 syns) as I always use my HEXA for milk in coffees throughout the day and never use it all. I then cut into 10 slices @ 4.5syns each

 

O

Oscar05

New Member

• 30 November 2010

• #2

Thanks for that recipe. Will have to give it a try. Love carrot cake and am thinking could make topping with quark, sweetner and lemon juice. Thanx

 

cheekychinchilla

Gold Member

• 30 November 2010

• #3

They sound lovely!!!

 

grumbletumble

Silver Member

• 9 December 2010

• #4

This sounds yummy!

Do you think you could freeze it? I'd be worried i'd eat it all, so if i freeze it i can't nibble (unless i want to break my teeth!)

Also maybe you could make them into individual cakes (like fairy cakes?)

 

sarah83

Try and try again

• 9 December 2010

• #5

Don't know about freezing - but then again I've never really tried freezing cake?
I can't see why you wouldn't be able to make into cup-cakes - just reduce the cooking time as it won't take as long to cook.

 

valerie11

Gold Member

• 9 December 2010

• #6

thanks for recipe going to try this tomorrow am going to makes muffins and freeze them so i can't eat in one go (which i would normally do lol)

 

Jayner

Full Member

• 21 December 2010

• #7

These sound lush !!! Im going to make these tomorrow I think they might need to go in the freezer tho to stop me from nibbling too much xxx