Low Fat Carrot Cake
This cake recipe is a delightful treat that perfectly combines the warmth of cinnamon and allspice with the sweet and slightly tangy flavor of carrots and sultanas. The creamy mascarpone topping adds a luscious finishing touch, making it a scrumptious dessert for any occasion.
— Constant Cookbook
Ingredients
- [Ingredients in order of the cooking process]
- 2 large eggs, beaten
- 60g granulated sugar
- 50ml vegetable or olive oil
- ********************************************
- 130g plain flour
- 10g baking powder
- 2 tbsp ground cinnamon
- 1 tsp ground allspice
- ********************************************
- 3 large carrots, grated
- 100g sultana or raisins
- 2 tsp lemon juice
- Pinch of salt
- [For cream cheese decoration]
- 200g mascarpone cheese
- 20g unsalted butter
- 30g icing sugar
- 1 lemon rind, grated
Instructions
- Preheat the oven to 180C.
- Put the eggs, granulated sugar, vegetable(or olive)oil into a bowl and beat well.
- 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.
Yield
Serves 6
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