Name: Fibre-rich carrot cake
Cook time: 45 min
Total time: 45 min
Yield: 0 serving
Cuisine: Bake
Ingredients: 500.00 ml flour self-raising; 10.00 ml Baking powder; 10.00 ml cinnamon ground; 2.00 ml salt; 10.00 ml liquid sweetener; 4.00 eggs extra-large; 125.00 ml oil; 150.00 ml orange juice; 625.00 ml carrots grated; 250.00 ml bran; 250.00 g cottage cheese low-fat, smooth; 25.00 ml orange juice; 2.00 sweetener granular or 32 drops liquid sweetener; 5.00 ml Sheridans gelatine soaked in water

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Ingredients (14)

CAKE

500.00 ml	flour — self-raising
10.00 ml	Baking powder
10.00 ml	cinnamon — ground
2.00 ml	salt
10.00 ml	liquid sweetener
4.00	eggs — extra-large
125.00 ml	oil
150.00 ml	orange juice
625.00 ml	carrots — grated
250.00 ml	bran

COTTAGE CHEESE ICING

250.00 g	cottage cheese — low-fat, smooth
25.00 ml	orange juice
2.00	sweetener — granular or 32 drops liquid sweetener
5.00 ml	Sheridans gelatine — soaked in water

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Method:

Preheat the oven to 180 ºC and spray a 2 litre ring cake tin with non-stick spray and dust with cake flour.
Sift the dry ingredients together. Beat the sweetener, eggs and oil together and add the orange juice, bran and carrots. Add the dry ingredients and mix.
Turn the batter into the cake tin, spreading evenly. Bake for 40-45 minutes or until done. Leave to cool in the cake tin for 30 minutes before turning out onto a wire rack.
Blend all the ingredients for the icing except the gelatine. Melt the gelatine over boiling water or in the microwave oven and stir into the cottage cheese mixture a little at a time. Leave until firmer before spreading over the cake.
Makes one medium-sized ring cake.