Low Fat Carrot Cake

After the festive period, you are probably feeling like everyone else when it comes to wanting to cut down on the amount of food we have had! This doesn’t mean that you have to stop eating what you want to however, as this low fat carrot cake recipe demonstrates!

Here at British Bakeware, we want to help fill your head with easy low fat recipes that are just as delicious as all of the food you had over Christmas! This low fat carrot cake is a simple recipe, and can be cooked in under 45 minutes! The cake is deliciously moist and the low fat cream cheese topping will complement the sweet taste of the carrots perfectly! So why not try this if you are looking to be a bit healthier this January, and keep an eye out for more easy low fat recipes in the coming weeks!

Ingredients:

2 large eggs
60g granulated sugar
50ml olive oil
130g of plain flour
10g baking powder
2 tbsp ground cinnamon
1 tsp ground all spice
3 grated large carrots
100g raisins or sultanas
2 tsp of lemon juice
A pinch of salt

For the Cream Cheese Topping

200g of mascarpone cheese
20g of unsalted butter
30g of icing sugar
The rind of 1 lemon

Instructions:

Step 1-Preheat your oven to 180 degrees celcius. Add the 2 large eggs, the granulated sugar and the olive oil to a mixing bowl and beat together.

Step 2-Once the above ingredients have been mixed together, sift in the flour, baking powder, cinnamon and all spice in to the mixing bowl and mix together well

Step 3-To the mixing bowl, add the grated carrots, raisins (or sultanas if you have chosen them), the lemon juice and salt before mixing together again.

Step 4-Once you are satisfied that the ingredients are well mixed, transfer the mixture to a cake tin and bake in your oven for around 30 to 40 minutes. You know the cake is done when you can place a skewer in the middle and it comes out completely dry. Leave for 5 minutes before removing it from the cake tin to cool.

Step 5-To start the cream cheese topping, put the mascarpone cheese, unsalted butter, icing sugar and lemon rind in to a bowl and beat until the mixture is smooth! Spread the cream cheese topping over the cake and place in the fridge for at least 5 hours or so before serving.

Source:BBC Good Food