Hello everybody, 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. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
Low Fat Carrot Cake is one of the most popular of current trending foods on earth. It is easy, it’s fast, it tastes delicious. It is appreciated by millions every day. They are fine and they look wonderful. Low Fat Carrot Cake is something which I have loved my whole life.
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. Add in the oil/egg mixture into the carrot/pineapple mixture; mix well to. Growing up carrot cake was not something that appealed to me.
To get started with this particular recipe, we have to 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
- Prepare 130 g plain flour
- Prepare 10 g baking powder
- Get 2 tbsp ground cinnamon
- Prepare 3 large carrots, grated
- Take 100 g sultana or raisins
- Get 2 tsp lemon juice
- Prepare Pinch salt
- Make ready [For cream cheese decoration]
- Make ready 200 g mascarpone cheese
- Make ready 20 g unsalted butter
- Get 30 g icing sugar
Just LOOK at the calorie difference!! by wildheart. 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.
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.
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 this up with this special food low fat carrot cake recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
