Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, low fat carrot cake. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Low Fat Carrot Cake is one of the most popular of recent trending foods in the world. It’s appreciated by millions every day. It’s simple, it is fast, it tastes delicious. Low Fat Carrot Cake is something that I’ve loved my entire life. They’re nice and they look wonderful.
A normal recipe for carrot cake starts with a cup of oil. These moist and secretly healthy carrot cake cupcakes are high in nutrition, low in fat, and they can even be sugar-free. A moist low fat but tasty carrot cake.
To get started with this particular recipe, we have to first prepare a few components. You can have low fat carrot cake using 14 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Low Fat Carrot Cake:
- Make ready 2 large eggs, beaten
- Get 60 g granulated sugar
- Get 50 ml vegetable or olive oil
- Get 130 g plain flour
- Prepare 10 g baking powder
- Prepare 2 tbsp ground cinnamon
- Make ready 3 large carrots, grated
- Take 100 g sultana or raisins
- Prepare 2 tsp lemon juice
- Make ready Pinch salt
- Prepare [For cream cheese decoration]
- Make ready 200 g mascarpone cheese
- Prepare 20 g unsalted butter
- Prepare 30 g icing sugar
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. Delia's Low-fat Moist Carrot Cake recipe.
Instructions to make Low Fat Carrot Cake:
- Sift the flour, baking powder, cinnamon and allspice into the bowl, then fold into the mixture
- Add the carrots, sultanas (or raisins), lemon juice and pinch of salt, and mix well together.
- 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.
- 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.
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. 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).
So that is going to wrap it up for this exceptional food low fat carrot cake recipe. Thank you very much for reading. I am confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
