I make a lot of ‘fruit’ cakes. I reduce carbohydrates (flour) by adding grated carrots, pumpkins, and other high fiber fruits [apples, pears, plums, papayas]. Sometimes, I add fine chopped vegetables [spinach, cabbage, chives] and blended rolled oats, corns, desiccated coconut and nuts. I use less than 1/2 cup of self-raising flour, 1 tablespoon of sugar, 1/2 teaspoon of salt and add another egg. (I also add ground pepper, lemon grass, and turmeric.) My aim is to increase fibers, proteins and favors and reduce carbohydrates.

Perhaps, this is useful for adaptation to Thailand context. (I would love to try curry favor cakes.) ;-)