Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, low fat carrot cake. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Low Fat Carrot Cake is one of the most well liked of current trending foods in the world. It is appreciated by millions every day. It is easy, it’s fast, it tastes delicious. Low Fat Carrot Cake is something which I have loved my whole life. They’re nice and they look fantastic.
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To begin with this recipe, we must first prepare a few components. 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:
- Prepare 2 large eggs, beaten
- Get 60 g granulated sugar
- Make ready 50 ml vegetable or olive oil
- Get 130 g plain flour
- Get 10 g baking powder
- Prepare 2 tbsp ground cinnamon
- Get 3 large carrots, grated
- Make ready 100 g sultana or raisins
- Make ready 2 tsp lemon juice
- Get Pinch salt
- Make ready [For cream cheese decoration]
- Get 200 g mascarpone cheese
- Make ready 20 g unsalted butter
- Get 30 g icing sugar
For the decoration, put all the ingredients into a bowl and beat well until smooth. 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. However, carrot cake can be just as fattening as chocolate or any other cake, unless you make a few adjustments to the ingredients.
Steps 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.
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 this up with this exceptional food low fat carrot cake recipe. Thanks so much for reading. I am sure you will make this at home. There is gonna be more interesting food in 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!
