Low Fat Carrot Cake
Low Fat Carrot Cake

Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, low fat carrot cake. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Browse Low Fat Carrot Cake Recipes. Get Easy Recipes with the Free Recipe Search by OneLaunch App! In a large bowl, beat the brown sugar, buttermilk, egg whites, egg, oil and vanilla until well blended.

Low Fat Carrot Cake is one of the most well liked of recent trending foods on earth. It’s simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. Low Fat Carrot Cake is something which I’ve loved my whole life. They’re nice and they look wonderful.

To get started 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 that.

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

Instead of the vegetable oil I used one cup of non-sweetened apple sauce. Wonderfully moist and almost good for you. 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.

Steps 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.

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. Now I have to admit it's become one of my favourites. It's also one of the quickest, easiest cakes ever.

So that’s going to wrap it up for this exceptional food low fat carrot cake recipe. Thanks so much for reading. I’m sure you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!