Ten Minute Low Fat/Cal Carrot Cake
A moreish moist carrot cake- ready to eat in ten minutes- GORGEOUS and low fat/calorie.
Categories
RYVITA® Recipe
Ingredients
- RYVITA® Multigrain Crispbread
- 100grms Multigrain Crispbread
- 2 large carrots finely grated
- 250 mls boiling water
- 2 eggs
- 1 ounce crushed nuts (optional)
- 3 tspoons powdered cinnamon
- 1 tbspn golden syrup
- 1 cup granulated sweetener
Method
place 100 grams of crushed crispbreads in microwave safe high sided dish
pour 250 mls boiling water over crispbread and stir
add eggs and stir immediately
add grated carrot, sweetener, nuts (optional), golden syrup, cinnamon. Stir well
cook on high for six minutes in microwave.
cake is ready when it pulls away from sides of dish slightly
allow to cool and ENJOY!
Keep Your RYVITA® Fresh
Keep your RYVITA® Crispbreads fresh and full of crunch with our limited edition RYVITA® tin.
Staying Cool With RYVITA®
Lunch on the go? Keep your RYVITA® and toppings cool with our stylish Cool Bag Kit.
Comments (1)
Add a commentSophie - 18th Jan 2012
ReportThis cake is beautiful and an excellent low fat substitute to the real thing. I smothered it in 0% Greek yoghurt then sprinkled cinnamon on top. It was lovely and really soft. I made it as I had started a new diet and found it to be so low fat that it could be counted as my daily allowance. Will definately be making it again and it only takes 10 minutes (prep+cooking time)! You can't go wrong.
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