Low Fat Yummy Carrot Cake

    Low Fat Yummy Carrot Cake


    2 people made this

    No butter or oil in this wholemeal carrot cake that gets its extra moisture from soaking the sultanas and carrot overnight in tea.

    Serves: 8 

    • 300ml strong cold tea
    • 200g sultanas
    • 2 medium sized carrots, grated
    • 200g wholemeal self-raising flour
    • 1 Weetbix biscuit
    • 100g demerara sugar or brown sugar
    • about 2 teaspoons of mixed spice or as desired
    • 1/4 cup (30g) walnut pieces/pecan pieces
    • 2 tablespoons of dessicated coconut
    • 2 eggs, beaten
    • For the icing
    • 200g light cream cheesea cheese
    • 1-1/2 cups icing sugar (more if needed)
    • 1/2 lime

    Preparation:15min  ›  Cook:1hour  ›  Extra time:8hours soaking  ›  Ready in:9hours15min 

    1. Soak the sultanas and grated carrot in the tea overnight or for 8 hours.
    2. Preheat oven to 220 degrees C. Grease and line a square cake tin. Crush Weetbix and add to flour; add sugar and mixed spice to sultana-carrot-tea mix.
    3. Mix together, then mix in the nuts and coconut. Add the beaten eggs. Stir well until completely mixed.
    4. Put into preheated oven for approx 1hr or until a skewer comes out clean and the cake is golden colour.
    5. To make the icing, mix the icing sugar into the cream cheese and beat well, add the finely grated rind and juice of half a lime. Taste and add a little more lime and/or icing sugar as you need.
    6. Serve and enjoy!

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