High-Fiber Carrot Coconut Cake Recipe

This high-fiber and very satisfying carrot coconut cake recipe is made with a delicious combination of flavours.  It also uses healthy ingredients that provides you the much needed high fiber nutrients that can help to lower cholesterol and the risk of heart disease.  Whole meal flour, bran and sultanas are full of high dietary fiber, skimmed milk is high in calcium and low fat while carrots are high in soluble fiber. 




4 tbsp half-fat spread

1/4 cup caster sugar

1 egg

3/4 cup self-raising whole meal flour, sifted

1 1/2 cups bran

1/2 tsp baking powder, sifted

3 tbsp skimmed milk

4 oz carrots, coarsely grated

2 oz desiccated coconut

1 oz sultanas

Rind of 1/2 orange, finely grated

1 tbsp golden granulated sugar, for sprinkling



  1. Place the half-fat spread, sugar, egg, flour, bran, baking powder and milk in a bowl and beat well until ingredients are thoroughly mixed.

  2. Fold in the carrots, coconut, sultanas and orange until you achieve a soft dropping consistency.  Add more milk if necessary.

  3. Preheat the oven to 350F, greased a cake baking tin, line the bottom and side with wax or non-stick baking paper, pour batter into baking tin, level the surface, spoon the granulated sugar and sprinkle evenly on top, place in oven and bake for about 1 hour or until cake has risen, golden brown and firm when touch.

  4. Remove from oven and cool for a few minutes.  Turn the cake out on to a serving plate and let it cool completely.  Cut into slices and serve.  Serves 5.

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