Recipe: Yummy Low Fat Carrot Cake

Low Fat Carrot Cake. Much better than a lot of full-fat carrot cake. I like a carrot cake that has what I would term "good crumb" along with great taste. 📋Ingredients The Flour. It almost uses what you have.

In a large bowl, beat the brown sugar, buttermilk, egg whites, egg, oil and vanilla until well blended. Combine the flour, baking soda, spices and salt; gradually beat into sugar mixture until blended. Put the eggs, granulated sugar, vegetable(or olive)oil into a bowl and beat well. You can cook Low Fat Carrot Cake using 14 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Low Fat Carrot Cake

1. You need 2 of large eggs, beaten.
2. Prepare 60 g of granulated sugar.
3. It's 50 ml of vegetable or olive oil.
4. Prepare 130 g of plain flour.
5. It's 10 g of baking powder.
6. It's 2 tbsp of ground cinnamon.
7. You need 3 of large carrots, grated.
8. You need 100 g of sultana or raisins.
9. Prepare 2 tsp of lemon juice.
10. It's Pinch of salt.
11. You need of [For cream cheese decoration].
12. You need 200 g of mascarpone cheese.
13. It's 20 g of unsalted butter.
14. You need 30 g of icing sugar.

Sift the flour, baking powder, cinnamon and allspice into the bowl, then fold into the mixture. Delia's Low-fat Moist Carrot Cake recipe. 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.

Low Fat Carrot Cake instructions

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..

Now I have to admit it's become one of my favourites. It's also one of the quickest, easiest cakes ever. This Low Carb Carrot Cake is full of texture and flavour with lots of spices, soft juicy carrots, crunchy walnuts and rich creamy lemon frosting. It's also deliciously moist and light, high in protein, free from refined sugars, and low in fat. Combine all dry ingredients in a mixing bowl, then set aside.