This high fibre, low fat, low sugar cake makes an ideal snack any time of day.  The recipe is adapted from carrot cake, with a fat free topping of marmalade.

Mix the flour with the ginger and baking powder in a large bowl, then rub in the fat until the mixture resembles breadcrumbs.

Stir in the sugar, carrots and raisins.  Mix 45ml/3tbsp marmalade with the egg and the milk and add to the dry ingredients.  Stir well.

Bake in a preheated oven at 170 C/325 F/Gas Mark 3, for 45 minutes or until firm to touch and golden.

Brush cake with remaining marmalade and cool completely.

Wrap well and store in an airtight container.

Suitable for freezing.  Serves 12-14

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