Low Fat Carrot Cake. 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. Low-Fat Carrot Cake. "Loaded with spice and carrot flavor, this moist and luscious cake is guaranteed to impress." Rebecca Baird - Salt Lake City, Utah.

Tender carrot cake full of cozy spices & topped with sweet cream. A moist low fat but tasty carrot cake. Using a maximum of natural sweetness of its ingredients with minimum sugar and oil. You can have Low Fat Carrot Cake using 14 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Low Fat Carrot Cake

1. You need 2 of large eggs, beaten.
2. It's 60 g of granulated sugar.
3. It's 50 ml of vegetable or olive oil.
4. Prepare 130 g of plain flour.
5. It's 10 g of baking powder.
6. Prepare 2 tbsp of ground cinnamon.
7. You need 3 of large carrots, grated.
8. You need 100 g of sultana or raisins.
9. Prepare 2 tsp of lemon juice.
10. It's Pinch of salt.
11. It's of [For cream cheese decoration].
12. Prepare 200 g of mascarpone cheese.
13. It's 20 g of unsalted butter.
14. You need 30 g of icing sugar.

I was curious to try a lower fat version of my favourite cake. I made a few executive decisions; I added more carrots, raisins and therefore a little more flour and baking powder. 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.

Low Fat Carrot Cake instructions

1. Sift the flour, baking powder, cinnamon and allspice into the bowl, then fold into the mixture.
2. Add the carrots, sultanas (or raisins), lemon juice and pinch of salt, and mix well together..
3. 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..
4. 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..

Once I did, I was sold. 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..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.