Carrot-Potato Cake -

Carrot-Potato Cake

Ingredients

1 small cooked potato
1 carrot
¾ cup (175 ml/100 g) coarsely ground whole wheat flour
1 tsp (5 ml) baking powder
2 tbsp (30 ml/15 g) raisins
2 eggs, separated
2 tbsp (30 ml/30 g) butter
3 tbsp (45 ml) sugar
½ tsp (2 ml) ground cinnamon
Grated zest and juice of 1 lemon
Freshly grated nutmeg

Details

Serves: 10

Method

Peel and grate the potato and carrot. Mix with the flour, baking powder and raisins.

Preheat the oven to 350^°F (180^°C). Grease an 8 inch (20 cm) springform pan. Beat the egg whites until stiff. Combine the egg yolks with the butter, sugar, cinnamon, lemon juice, lemon zest and nutmeg. Fold into the potato-carrot mixture. Fold in egg whites. Pour the batter into the pan and bake for 1 hour. Leave to cool in the pan. Cut into 10 pieces and serve.

TIP:- Instead of a potato, you can use grated zucchini or pumpkin and combine as above. The cake will be very moist.

Per serving:- approx. 100 calories 4 g protein, 4 g fat, 14 g carbohydrates

Related food category:

• Cakes and Sweet Baked Goods