Low Fat Carrot Cake

Published on May 16, 2012 | By Melanie |

- Difficulty Level

Carrot cake is one of my all time favorite cakes, but a decent one and dieting doesn’t go hand in hand. I still remember the first time I made one with the soured cream, desiccated coconut the chopped nuts on the frosting… Do I even dare to go on? It was by far one of the best carrot cakes I have ever tasted but a definite no no for dieters.

Anyway enough about the fat carrot cake, I needed a substitute so have since come up with this skinny one, it is moist and tasty and with a 1/3 of the calories of the fat one, its pretty darn good 🙂 if I say so myself.

Easy To Make Low Fat Carrot Cake

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Ingredients

100g wholemeal self-raising flour
1 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp ground mixed spice
4 eggs
200g coarsely grated carrot
8-10 tbsp natural sweetener
grated zest of 1 orange
1 tbsp oil
For the frosting
150g quark ( low-fat soft cheese)
1 tsp vanilla extract
1/2 tsp cinnamon
sweetener to taste

Instructions

Pre heat oven to 170'C. Start by whisking the eggs, sweetener and oil for 2-3 minutes. Sift together the flour, cinnamon, nutmeg and spice into the bowl, adding any of the bran bits left in the sieve.
Mix all the ingredients together, and then fold in the orange zest and carrot.
Pour mixture into a lined cake tin sprayed with fry light, level off and bake in the centre of the oven for 25 minutes until golden brown.
While the cake is cooling down, mix together the ingredients for the frosting and smooth over the cooled cake cut into equal size pieces and enjoy!