Cinnamon Carrot Cake

    Cinnamon Carrot Cake

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    1hour


    194 people made this

    This is a lovely moist carrot cake and not as high fat as some alternatives. Ice it with your favourite cream cheese icing recipe.

    Ingredients
    Serves: 24 

    • 1 cup (125g) cake flour
    • 1 cup (125g) wholemeal flour
    • 1 cup (185g) packed brown sugar
    • 1/2 cup (125g) white sugar
    • 1 teaspoon baking powder
    • 1 teaspoon bicarb soda
    • 1 1/2 teaspoons ground cinnamon
    • 3 eggs
    • 1/3 cup (85ml) vegetable oil
    • 2/3 cup (185ml) buttermilk
    • 1 1/2 cups grated carrots

    Directions
    Preparation:25min  ›  Cook:35min  ›  Ready in:1hour 

    1. Preheat oven to 180 degrees C. Lightly grease and flour two 23cm round cake tins.
    2. Separate eggs and beat egg whites until frothy, then continue whisking and gradually add 1/2 cup of the white sugar. Beat until stiff.
    3. In a large bowl combine the cake flour, wheat flour, brown sugar, baking powder, bicarb soda and cinnamon then mix until blended. Add the oil and the buttermilk and mix well. Add the egg yolks and mix well. Fold in the egg whites and then the carrots. Pour batter into prepared pan.
    4. Bake for 25 to 35 minutes.
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    Reviews and Ratings
    Global Ratings:
    (207)

    Reviews in English (199)

    by
    553

    This is excellent. I have made some adjustments to the recipe to make this low fat. I replaced the cup of cake flour with a cup of whole wheat flour. So, that makes 2 cups of whole wheat flour total. Instead of the vegetable oil, I used one cup of non-sweetened apple sauce. I have also reduced the 1/2 cup of white sugar to only 3 tbsp because the apple sauce is sweet naturally. I replaced 3 eggs with only the egg white, buttermilk with low fat milk. I used 2 cups of carrots and added 1/2 tsp of cloves and nutmeg.  -  02 May 2005  (Review from Allrecipes USA and Canada)

    by
    177

    to further lessen the fat i just use the egg whites, and i replaced the vegetable oil with apple sauce aand one tbsp of oil(to absorb the vitamin A from the carrots), i also used 2cups of whole wheat flour and added some nutmeg  -  18 Mar 2005  (Review from Allrecipes USA and Canada)

    by
    100

    After reading some reviews that it was bland, I decided to add an additional 1/2 teaspoon of cinnamon. After I finished baking it, it was still pretty bland.. I don't know what it's missing. But the texture is perfect; it's just the taste that is lacking a bit. I would have given it 3.5 stars, but I give it 4 stars since it was healthier. BTW: http://cake.allrecipes.com/az/69402.asp is much better. It's also low fat, but the taste is phenomenal.  -  08 Mar 2006  (Review from Allrecipes USA and Canada)

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