This delcious low fat carrot cake recipe is perfect with a nice cup of tea.

Makes 12 slices.

Carrot cake recipe from Symply Too Good To Be True Book 1  

Ingredients:

  • 2 egg whites
  • ⅓ cup sugar
  • ½ cup apple sauce (in jar)
  • ⅓ cup sultanas
  • 1 cup carrot grated
  • ¼ cup walnuts chopped
  • 1 teaspoon ground ginger
  • 2 teaspoons lemon rind grated
  • ¾ teaspoon bicarb soda
  • ¼ cup warm water
  • 1½ cups self-raising flour
  • cooking spray

Icing (optional)

  • ¾ cup icing sugar
  • 1 teaspoon (5g) Flora Light® margarine
  • 1-2 tablespoons lemon juice

Method:

Preheat oven 180 C fan forced. Beat egg whites and sugar together in medium size mixing bowl for 1 minute. Stir in apple sauce, sultanas, carrots, walnuts, ginger and rind to egg mix, dissolve bicarb in warm water, add to mix. Gently fold flour into mixture in one go. DO NOT BEAT as this will make the cake tough. Once flour is combined (mixture can look a little lumpy) pour into a 19cm (8˝) round tin or loaf tin that has been coated with cooking spray. Bake 35-40 minutes or until cake springs back when lightly pressed in centre. Let cake stand for 5 minutes before turning onto cake rack.

To make icing: Mix icing sugar and margarine in a small mixing bowl, slowly add enough juice to make a spreadable consistency. Spread over top of cake. Sprinkle grated lemon rind or a little cinnamon over icing for decoration (optional).

Nutritional Information
PER SERVE                             PLAIN                         ICED
FAT            TOTAL                  1.7g                             1.9g
                   SATURATED        0.1g                             0.2g
FIBRE                                       1.4g                             1.4g
PROTEIN                                  2.9g                             2.9g
CARBS                                     24.2g                           32.9g
SUGAR                                    11.6g                           20.1g
SODIUM                                 185mg                         187mg
KILOJOULES                        517 (cals 123)            663 (cals 158)
GI RATING                           Medium                       Medium

 

  • Yummo, always good to have an alternate carrot cake recipe.

    Reply

  • How I love carrot cake yummm.

    Reply

  • My absolute favourite cake, especially with cream cheese frosting. Will try this recipe, have never thought to add apple sauce, would make it moister

    Reply

  • One word….YUMMY!!!

    Reply

  • It’s lovely to know you can enjoy one of your favourite cakes knowing it has less fat etc

    Reply

  • I love the addition of apple sauce to this recipe. It would certainly make it moist, and would add a lovely flavour. I’d be really tempted to use cream cheese frosting though, as it goes so well with carrot cake.

    Reply

  • has a lot going on texture wise

    Reply

  • A lot less sugar in this recipe compared to mine!

    Reply

  • This looks really healthy, thanks

    Reply

  • I would leave the nuts out, but this looks like a delicious cake

    Reply

  • I love walnuts in any cake, it adds a little bit of different flavour

    Reply

  • I’d leave out the sultanas but this sounds lovely

    Reply

  • Love carrot cake and banana cake, will have to make this soon.

    Reply

  • Carrot cake is my absolute favourite kind of cake – lovely and moist!

    Reply

  • Perfect lunchbox filler, little tummies would really appreciate this!

    Reply

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