Hello everybody, it’s me, Dave, welcome to our recipe site. Today, I will show you a way to make a special dish, low fat carrot cake. One of my favorites food recipes. For mine, I will make it a bit unique. 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 well liked of current trending meals in the world. It’s simple, it’s quick, it tastes yummy. It’s enjoyed by millions daily. They’re nice and they look wonderful. Low Fat Carrot Cake is something which I’ve loved my whole life.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook 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:
- Take 2 large eggs, beaten
- Take 60 g granulated sugar
- Make ready 50 ml vegetable or olive oil
- Prepare 130 g plain flour
- Make ready 10 g baking powder
- Prepare 2 tbsp ground cinnamon
- Prepare 3 large carrots, grated
- Prepare 100 g sultana or raisins
- Make ready 2 tsp lemon juice
- Take Pinch salt
- Get [For cream cheese decoration]
- Make ready 200 g mascarpone cheese
- Prepare 20 g unsalted butter
- 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. Using a maximum of natural sweetness of its ingredients with minimum sugar and oil.
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 was curious to try a lower fat version of my favourite cake. I made a few executive decisions; I added more carrots, raisins and therefore a little more flour and baking powder. Excellent for diabetics or those cutting the sugar, who crave sweets! 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.
So that’s going to wrap it up with this special food low fat carrot cake recipe. Thank you very much for reading. I’m sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
