Low-fat Carrot and Pineapple Cake
(1)
1 hour
This great tasting low fat recipe uses apple sauce instead of oil or butter and has lots of fruit and nuts.
Sally Smircich
1 person made this
Ingredients
Serves: 18
- 6 egg whites
- 1 1/3 cups caster sugar
- 250g apple purée or apple sauce
- 125ml low fat milk
- 1 1/2 teaspoons vanilla essence
- 1/4 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1 tablespoon ground cinnamon
- 2 teaspoons bicarb soda
- 125g wholemeal self-raising flour
- 125g plain flour
- 220g tinned pineapple in juice
- 250g grated carrot
- 60g chopped walnuts
- 90g sultanas
Directions
Preparation:20min ›
Cook:40min ›
Ready in:1hour
- Preheat oven to 180 degrees C. Grease and line a 23cm cake pan.
- In large mixing bowl, beat egg whites until soft peaks form. Slowly beat in sugar, then apple purée, milk and vanilla. Stir in cloves, nutmeg, cinnamon, bicarb soda and flours.
- In a food processor or blender, roughly process the pineapple with all of its juice.
- Stir into the mixture, one ingredient at a time, the pineapple, carrots, walnuts and sultanas. Pour the mixture into the prepared pan.
- Bake for 35 to 40 minutes or until cooked when a toothpick inserted in centre comes out clean.
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Reviews and Ratings
Global Ratings:
(1)
Reviews in English (1)
5
lovely moist cake without the baking soda aftertaste often found in carrot cakes. Would have been even better with cream cheese icing but I figured this defeated the low-fat side I rated as moderate because I find beating eggs a pain in the butt, and using the blender is also extra work. - 14 Sep 2010
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