This is a fat free, sugar free vegan carrot cake with a pudding- ey texture that is excellent for picnic food or lunch boxes. The lychees provide enough sweetness without adding any sugar.
Ingredients (serves 8)
- 1.5 Cup Wholemeal Self Raising Flour
- 1.5 Cup Carrots, grated
- 3/4 Cup Ripe Lychees, skinned, pitted & lightly crushed.
- 5 Tablesppons Soy Yogurt
- 1 Teaspoon Cinnamon
- 1 Teaspoon Vanilla Essence
- 1 Tablespoon Cold Water, optional
Method
- Mix the carrots, lychees, cinnamon, vanilla and yogurt together in alarge bowl.
- Preheat oven and prepare an 8 inch cake pan or loaf pan.
- Slowly fold in wholemeal self raising flour and mix until smooth. The batter tends to be on the thicker side. Add a little cold water only if required.
- Pour into prepared pan and tap to settle mixture down. Bake for 55 - 65 minutes depending on the oven.
- Cool before slicing.
11:00 am
9:47 pm
5:37 pm
8:24 pm
8:31 pm
9:54 am
9:35 am
7:40 pm
3:40 pm
8:52 pm
2:43 pm
12:51 am
2:17 pm
1:15 pm
3:20 pm
5:36 pm
6:46 pm
8:54 am
11:09 pm
4:19 pm
To post a review/comment please join us or login so we can allocate your points.