Yummy carrot cake
This version uses a low-fat spread instead of oil and butter and is sweetened with bananas, dates and fruit purée together with the carrots.
Instructions
Preheat the oven to 180°C. Line the base of a 22cm square cake tin with baking paper and lightly spray with non-stick baking spray.
Cream the sugar and low-fat spread together until light and creamy. Beat in the eggs one at a time using a wooden spoon. Use a large metal spoon to fold in the flour, cinnamon and carrots. Add the dates, banana and apple sauce and stir until evenly mixed.
Spoon into the tin and bake for 35 minutes until slightly risen, golden brown and firm to touch. Cool for 5 minutes before removing from the tin. Cool completely before making the topping.
For the topping, combine all the ingredients and use to cover the surface of the cake. Cut into even-sized pieces. Top with slices of kiwifruit, lemon zest and mint.
- Recipe by:
- Sarah Swain
First published August 2007
Recipe Information
Portions: 12–16
Time to make: 1 hour 30 minutes plus 1 hour cooling
Total cost of all ingredients: $11.83 / $0.98 per serve
Ingredients
- 1 cup soft brown sugar
- 115g reduced-fat spread (I use Logical lite)
- 2 eggs
- 1 1/2 cups self-raising flour
- 1/4-1/2 teaspoon ground cinnamon
- 1 cup grated carrot
- 1/2 cup chopped dates
- 1 large or 2 small bananas, mashed
- 2 tablespoons apple purée
- Topping:
- 200g reduced-fat soft cheese
- 3 tablespoons icing sugar
- 1 tablespoon lemon juice
- 3 kiwifruit, sliced
- 1 tablespoon lemon zest (optional)
- mint sprigs (optional)
Nutrition Information
| per serve | |
|---|---|
| Energy |
1065
kJ
(257 Cals) |
| Protein | 4.2g |
| Fat - saturated |
9.4g
2.5g |
| Carbohydrates - sugars |
38.5g
26.9g |
| Dietary Fibre | 2.1g |
| Sodium | 200mg |
| Calcium | 100mg |
| Iron | 0.7mg |
| * NS: Not specified | |
HFG Tip
Be sure to grate your carrot on a fine grater. This carrot cake freezes well un-iced.
