Recipe of the month

INGREDIENTS
240g wholemeal self-raising flour
1 tsp cinnamon
½ tsp bicarbonate soda
400g grated carrot
50g dried dates (chopped) + 50g Dried Apricots (shopped)
½ cup splenda
2 eggs + 1 egg white– beaten
80g margarine - melted
125ml low fat milk

METHOD

1. Pre spray a cake tin 21 cm × 13 cm × 7cm and pre-heat oven to 220°C.
2. Sift the flour, bicarbonate of soda and cinnamon into a bowl, then stir in Spenda, carrot, and dates.
3. Melt the margarine, then cool, and then beat the eggs. Add the margarine to the milk, add the eggs and mix well. Add this mixture to the dry mixture by making a well in the centre. Mix with fork until just combined.
4. Gently spoon mixture into the cake tin, and then bake for 35-45 minutes, or until spongy to touch.  Test by pricking with a fork, if it comes out clean then it is ready.
5. Allow the cake to stand for 5 minutes, and then remove from tin and allow to cool on a rack.

NUTRITION ANALYSIS
1 serve of this recipe
(Excludes icing)

Energy:	150	calories
Protein:	4	grams
Fat:	6	grams
Carbohydrate:	19	grams