Hello everybody, hope you are having an amazing day today. Today, we’re going to make a special dish, low fat carrot cake. One of my favorites. For mine, I’m gonna make it a little bit tasty. 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. Tender carrot cake full of cozy spices & topped with sweet cream cheese frosting.
Low Fat Carrot Cake is one of the most favored of recent trending meals on earth. It is enjoyed by millions every day. It’s simple, it is fast, it tastes yummy. Low Fat Carrot Cake is something that I have loved my entire life. They’re nice and they look fantastic.
To get started with this particular 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 that.
The ingredients needed to make Low Fat Carrot Cake:
- Get 2 large eggs, beaten
- Prepare 60 g granulated sugar
- Get 50 ml vegetable or olive oil
- Take 130 g plain flour
- Take 10 g baking powder
- Prepare 2 tbsp ground cinnamon
- Get 3 large carrots, grated
- Take 100 g sultana or raisins
- Get 2 tsp lemon juice
- Make ready Pinch salt
- Make ready [For cream cheese decoration]
- Get 200 g mascarpone cheese
- Get 20 g unsalted butter
- Get 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..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.
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.
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. Growing up carrot cake was not something that appealed to me. It wasn't until my thirties that I actually gave carrot cake a chance.
So that’s going to wrap it up with this exceptional food low fat carrot cake recipe. Thanks so much for your time. I’m sure you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
