Low Fat Carrot Cake

Name: Low Fat Carrot Cake
Cuisine: British
Ingredients: 2 large eggs, beaten; 60 g granulated sugar; 50 ml vegetable or olive oil; 130 g plain flour; 10 g baking powder; 2 tbsp ground cinnamon; 3 large carrots, grated; 100 g sultana or raisins; 2 tsp lemon juice; Pinch salt; [For cream cheese decoration]; 200 g mascarpone cheese; 20 g unsalted butter; 30 g icing sugar

Charley Earl @cook_14222816

Low Fat Carrot Cake

Charley Earl @cook_14222816

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Ingredients

2large eggs, beaten
60 ggranulated sugar
50 mlvegetable or olive oil
130 gplain flour
10 gbaking powder
2 tbspground cinnamon
3large carrots, grated
100 gsultana or raisins
2 tsplemon juice
Pinchsalt
[For cream cheese decoration]
200 gmascarpone cheese
20 gunsalted butter
30 gicing sugar

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Steps

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.