Low Fat Carrot Cake
Low Fat Carrot Cake

Hello everybody, it’s Louise, welcome to our recipe site. Today, we’re going to make a distinctive dish, low fat carrot cake. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

These moist and secretly healthy carrot cake cupcakes are high in nutrition, low in fat, and they can even be sugar-free. A normal recipe for carrot cake starts with a cup of oil. A moist low fat but tasty carrot cake.

Low Fat Carrot Cake is one of the most favored of recent trending meals in the world. It’s enjoyed by millions daily. It’s easy, it’s fast, it tastes delicious. Low Fat Carrot Cake is something that I’ve loved my entire life. They’re fine and they look wonderful.

To begin with this recipe, we must first prepare a few components. You can have low fat carrot cake using 14 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Low Fat Carrot Cake:
  1. Take 2 large eggs, beaten
  2. Get 60 g granulated sugar
  3. Get 50 ml vegetable or olive oil
  4. Prepare 130 g plain flour
  5. Prepare 10 g baking powder
  6. Prepare 2 tbsp ground cinnamon
  7. Get 3 large carrots, grated
  8. Get 100 g sultana or raisins
  9. Prepare 2 tsp lemon juice
  10. Take Pinch salt
  11. Make ready [For cream cheese decoration]
  12. Prepare 200 g mascarpone cheese
  13. Take 20 g unsalted butter
  14. Make ready 30 g icing sugar

I have been making carrot cake for years, and each time it seems to improve with a little tinkering here and there. A few years ago I attempted a low-fat version rather reluctantly, not believing it was possible. Now I have to admit it's become one of my favourites. Excellent for diabetics or those cutting the sugar, who crave sweets!

Instructions to make Low Fat Carrot Cake:
  1. Sift the flour, baking powder, cinnamon and allspice into the bowl, then fold into the mixture
  2. Add the carrots, sultanas (or raisins), lemon juice and pinch of salt, and mix well together.
  3. Spoon the mixture into a baking tin (I use 18cm circle non-stick) and bake in the preheated oven for 30-40 minutes, until a skewer inserted into the center comes out dry. Leave in the tin for 5 minutes, then turn out to cool completely.
  4. For the decoration, put all the ingredients into a bowl and beat well until smooth. Spread evenly across the top of the cake (make sure that the cake is cool enough otherwise the cream will melt and slide down), then put in the fridge for at least 5 hours.

Definite carrot cake taste, slightly different texture, not in the least greasy, and lacks that odd salty bite carrot cakes sometimes have. Just LOOK at the calorie difference!! by wildheart..are low-fat, but you would never know it, they bake out high with tons of flavor and are extremely moist, you may throw in some chopped nuts also — for In a medium bowl mix the shredded carrots with the crushed pineapple. Add in the oil/egg mixture into the carrot/pineapple mixture; mix well to. This low-fat carrot cake is incredibly delicious—the best I've ever tasted. The best compliment I received about this carrot cake is from a boy who frequently visits hotel restaurants.

So that is going to wrap it up for this special food low fat carrot cake recipe. Thanks so much for reading. I’m confident you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!