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Carrot Cake
  • Serves 16
  • UNITS: 4.5 per serving
  • FAT POINTS: 0.75 per serving (count as part of bread allowance)
  • CALORIES: 139 per serving
  • 2lbs Carrots, grated
  • Half pint skimmed milk
  • 8oz/226g raisins
  • 3oz/84g fine oatmeal
  • 3oz/84g porridge oats
  • 2 teaspoons ground ginger
  • 2 teaspoons mixed spice
  • 4 eggs, beaten
  • 4 tablespoons sugar substitute
  1. Put the grated carrots and milk into a pan and bring to the boil. Lower the heat, cover and simmer until the carrots are softened and the milk is absorbed.
  2. Add raisins, oatmeal, porridge oats, ginger and mixed spice. Mix and set aside to cool.
  3. Beat eggs with the sugar substitute and stir into the cooled mixture.
  4. Pour into a large, loose-bottomed cake tin and bake at 180C/350F/Gas mark 4 for approx 45-50 minutes.
  5. Leave cake in the tin until quite cold.
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