Carrot Cake for Those Who Watch Their Weight

A community recipe by Mariavil

Not tested or verified by Nigella.com

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Introduction

In this moist carrot cake there is only 1 tsp oil! If you switch the traditional cream cheese icing with a dusting of icing sugar, you're in for a treat with no guilty feelings. If you divide this cake into 16 slices, there are only 100 kcal per slice :)

Ingredients

Serves: 10

Metric Cups

2 large eggs
180 grams caster sugar
1 teaspoon vegetable oil
1 teaspoon bicarbonate of soda
1 teaspoon baking powder
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
130 grams flour
300 grams carrots (grated)
icing sugar (for dusting)

2 large eggs
6⅓ ounces superfine sugar
1 teaspoon vegetable oil
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
4⅗ ounces flour
10⅗ ounces carrots (grated)
confectioners' sugar (for dusting)

Method

Carrot Cake for Those Who Watch Their Weight is a community recipe submitted by Mariavil and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Whip eggs and sugar until light and pale. Stir in the oil.

Sift the dry ingredients and fold in, careful not to over-mix.

Finally, stir in the grated carrots.

Put the batter into a lined springform tin, 22 cm (9 inches) diameter. Cook for 40 mins in a 175 C (350 F) oven.

Let the cake cool in the oven before turning out.

Dust some icing sugar over the cake, and serve with some yoghurt, if you like.

Whip eggs and sugar until light and pale. Stir in the oil.

Sift the dry ingredients and fold in, careful not to over-mix.

Finally, stir in the grated carrots.

Put the batter into a lined springform tin, 22 cm (9 inches) diameter. Cook for 40 mins in a 175 C (350 F) oven.

Let the cake cool in the oven before turning out.

Dust some confectioners' sugar over the cake, and serve with some yoghurt, if you like.