Carrot custard and sultana loaf cake ( a healthy version)
Ingredients:
1 1/2 cups SR. Whole meal flour
1 teaspoon bicarb
1 teaspoon mixed spice
1/4 teaspoon cinnamon ( optional)
1 cup low fat custard
2 eggs
Instructions:
Mix dry ingredients & Mix wet ingredients.
Mix together & add 1 grated carrot & a handful of sultanas .Put in a greased loaf-tin & cook on high with tea towel under the lid approx. 1 1/2 hrs. Check after 1 hr.
Frosting.
1/4 block low fat Philly cheese
1 tbsp. icing sugar ( add to taste)
Lemon juice , small amount of butter.
Beat all together . Decorate with walnut bits.
(Carrot Custard and Sultana Loaf Cake Notes:)
Question: I’m assuming this would work just as well with yoghurt instead of custard?
Answer: Yes Nikki should be fine. I use yoghurt or custard in all my cakes and fruit and honey as natural sweeteners.
Question: I guess you put it in a cake tin – but do you just put the cake tin into the slow cooker or do you have to put some water around it?
Answer: Straight into the slow cooker , no water., loaf tin.
Question: Can you use powdered custard? Because I don’t use premade custard.
Answer: You would have to make up a cup of custard with the powder.
Question: Going to try this now, but my slow cooker (murphy Richards 6.5 sear and stew says to always use water, is it really ok not to?
Answer: If your slow cooker says to always use water Sarah then you should, won’t make any difference.
Question: If cooking say scones and it says line slow cooker with baking paper and put the dough on top I would need to leave out water then ? X
Answer: Put them in a lined cake dish Sarah and elevate the dish above the water. I use egg rings a lot to elevate.😊
Question: Just checking that the low fat custard is the premade type and not the powder?
Answer: I used pre made.
By Robyn Clark
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