I’m just going to throw it out there. A slice of this cake has: 151 calories, 8g of fat, 3g of protein, 9g of sugar, and 136mg of salt. All in all, it is one of the lowest calorie carrot cake (and cake in general) recipes I’ve ever come across.
I have, over the past few months, fiddled with an original high calorie recipe found on the net, to create this one. It is full of flavour, nice and sweet and obviously surprisingly good for you. I haven’t done step by step images with this post – if you prefer them then please let me know and I’ll be sure to take them next time.
The cake has a really soft, gooey-when-you-chew-it middle, and a nice crisp crust. The topping is admittedly not as thick as the higher fat recipes, but if you want it thicker just use a full fat cream cheese and more butter. The vegetable oil ensures that it stays moist, and you need to keep it in the fridge to keep the cake moist and the topping fresh!
You will need (for the cake):
3 large carrots
2 large eggs
60g granulated sugar
50ml vegetable oil
130g plain flour
10g baking powder
2 tsp lemon juice
You will need (for the topping):
200g lighter than light Philadelphia (or just light if you can’t get ltl)
30g icing sugar
Squeeze of a lemon
10g unsalted butter
So, here’s how you make this…
1. Preheat the oven to 180 degrees centigrade.
2. Whack the eggs, sugar and vegetable oil in a bowl, and beat really well until they’re pale and frothy
3. Sift the flour, baking powder into the mixture (and the cinnamon if you choose), and fold into the mixture using a figure of eight measurement.
4. Add the grated carrots, sultanas – if you choose, and lemon juice. Mix well.
5. Spoon into 12 muffin cases, or a 18/20cm cake tin, and cook for around 30 minutes.
6. Leave to cool. Turn out onto a plate and add topping.
Making the topping is really simple, just cream the butter until it is smooth, add the Philadelphia. Then sift in the icing sugar (don’t miss this step – I always forget and end up with lumpy topping!), and add a squeeze of lemon.
Et Voila! Slice your cake into 12 pieces, or 10 if you want bigger slices (and more cals).