low fat carrot cake
Posted this in the Bakebakebake comm, so thought...might as well post this here too :)
From this:
To this:
To this:
And finally....
Healthy Carrot Cake:
Total fat per serve: 10.1g (1.4g saturated)
Ingredients:
1. Wholemeal flour 1 & 1/2 Cup
2. Self-Rising flour 1/2 Cup
3. Baking soda 1 teaspoon
4. Brown sugar 1 Cup
5. Walnuts 1/2 Cup, chopped
6. Cinnamon 2 teaspoon
7. Grated carrot 3 Cups
8. Crushed pineapple 440g can, drained
9. Canola Oil 1/4 Cup
10. Eggs 3
1. Set oven to 180 degrees celsius. Lightly grease a 22cm springform tin.
2. Sift flours and baking soda into a bowl; return husks to bowl.
3. Add brown sugar and mix well to break up any lumps.
4. Add walnuts, cinnamon, grated carrot and crushed pineapple.
5. In another bowl, mix oil and eggs, add to other ingredients and mix until blended.
6. Transfer batter to tin and bake for 40-50 minutes or until skewer inserted into the middle comes out clean.
7. Leave to cool in tin for 5 minutes, then turn out on wire rack.
8. When cold, spread frosting, decorate with walnut halves.
Frosting:
1. Extra lite cream cheese: 100g (5.0g of fat, of which 3.5g is saturated fat)
2. Icing sugar 2/3 Cup (70g)
3. Lemon 1 - grated rind
Beat cream cheese in bowl until soft and creamy. Add icing sugar and grated lemon rind and combine well.
Notes:
1. Wholemeal flour can make a cake dry, so having a mix of two flours balances it out. Also, by adding crushed pineapple, it is making the cake more moist.
2. I only used 1 teaspoon of Cinnamon and that was already a sufficient amount for bringing out the cinnamon taste.
3. The frosting is soft and liquidy, I myself wanted a harder type of icing, so feel free to adjust or change the frosting recipe :) It is also up to you on how much lemon rind you want to add!
Enjoy!
From this:
To this:
To this:
And finally....
Healthy Carrot Cake:
Total fat per serve: 10.1g (1.4g saturated)
Ingredients:
1. Wholemeal flour 1 & 1/2 Cup
2. Self-Rising flour 1/2 Cup
3. Baking soda 1 teaspoon
4. Brown sugar 1 Cup
5. Walnuts 1/2 Cup, chopped
6. Cinnamon 2 teaspoon
7. Grated carrot 3 Cups
8. Crushed pineapple 440g can, drained
9. Canola Oil 1/4 Cup
10. Eggs 3
1. Set oven to 180 degrees celsius. Lightly grease a 22cm springform tin.
2. Sift flours and baking soda into a bowl; return husks to bowl.
3. Add brown sugar and mix well to break up any lumps.
4. Add walnuts, cinnamon, grated carrot and crushed pineapple.
5. In another bowl, mix oil and eggs, add to other ingredients and mix until blended.
6. Transfer batter to tin and bake for 40-50 minutes or until skewer inserted into the middle comes out clean.
7. Leave to cool in tin for 5 minutes, then turn out on wire rack.
8. When cold, spread frosting, decorate with walnut halves.
Frosting:
1. Extra lite cream cheese: 100g (5.0g of fat, of which 3.5g is saturated fat)
2. Icing sugar 2/3 Cup (70g)
3. Lemon 1 - grated rind
Beat cream cheese in bowl until soft and creamy. Add icing sugar and grated lemon rind and combine well.
Notes:
1. Wholemeal flour can make a cake dry, so having a mix of two flours balances it out. Also, by adding crushed pineapple, it is making the cake more moist.
2. I only used 1 teaspoon of Cinnamon and that was already a sufficient amount for bringing out the cinnamon taste.
3. The frosting is soft and liquidy, I myself wanted a harder type of icing, so feel free to adjust or change the frosting recipe :) It is also up to you on how much lemon rind you want to add!
Enjoy!