CARROT AND GINGER LOAF CAKE

This beautiful cake is a wonderful addition to your healthy baking, it is moist and light and is perfect with a cup of tea or even with with some warm tomato soup.

INTERESTING SCIENTIFICALLY PROVEN FACT ABOUT GINGER:

Ginger root has a warming effect which is believed to help combat cold symptoms.  Drinking/eating ginger can keep you warm, whilst also helping the body sweat and get rid of infections.

You will need:

• 2 mixing bowls
• 1 loaf tin
• Greaseproof paper
• Spatula
• Whisk

Nutrition (per slice):

• Calories – 120kcal
• Protein – 6g
• Carbohydrate – 12g
• Fat 5g

Ingredients:

• 250g plain flour
• 60g Boditronics Gingerbread ISO Express 100% Whey Isolate
  
• 1 tsp baking powder
• 1/2 tsp Bicarbonate of Soda
• 2 tsp ground ginger
• 50ml skimmed milk
• 15g sucralose based sweetener
• 2 large eggs
• 100ml coconut oil
• 200g coarsely grated carrot
• Spray oil

Method:

1. Preheat the oven to 170°C
2. Put the flour, Boditronics Gingerbread ISO Express 100% Whey Isolate, baking powder, bicarbonate of soda and ground ginger into one of the bowls and mix well.
3. Beat eggs, milk, sweetener and oil in the second bowl until well mixed.
4. Add the 'wet' ingredients to the dry ones in the first bowl and combine.
5. Gradually add the flour.
6. Add carrot and mix thoroughly.
7. Line the loaf tin with the greaseproof paper, snip the sides so that it fits snugly and spray with the spray oil.
8. Pour the mixture into the the lined tin.
9. Smooth the top and bake in the oven for 45 minutes (don't worry if it doesn't look like it's rising a lot - this is how it should be).
10. When the cake is set and ready, it will be a golden brown on top and will start to shrink from the sides
11. Remove from the oven and leave to cool.
12. Service with a cup of tea and even nicer....spread it with some light cream cheese!