Time 1h15m Yield Serves 6 Number Of Ingredients 18 Steps:
Preheat the oven to 180C. Put the eggs, granulated sugar, vegetable(or olive)oil into a bowl and beat well. Sift the flour, baking powder, cinnamon and allspice into the bowl, then fold into the mixture. Add the carrots, sultanas (or raisins), lemon juice and pinch of salt, and mix well together. Spoon the mixture into a baking tin (I use 18cm circle non-stick) and bake in the preheated oven for 30-40 minutes, until a skewer inserted into the center comes out dry. Leave in the tin for 5 minutes, then turn out to cool completely. For the decoration, put all the ingredients into a bowl and beat well until smooth. Spread evenly across the top of the cake (make sure that the cake is cool enough otherwise the cream will melt and slide down), then put in the fridge for at least 5 hours.
Time 2h10m Yield 16 Number Of Ingredients 19 Steps:
Heat oven to 350°F. Spray bottoms only of two 8-inch round cake pans with cooking spray. In large bowl, mix egg product, oil, pumpkin, 1/4 cup milk and 1 teaspoon vanilla with electric mixer on low speed until well blended. Add all remaining cake ingredients except carrots. Beat on low speed 30 seconds or until well blended. Stir in carrots. Pour batter evenly into pans. Bake 28 to 33 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Carefully run knife around sides of pans to loosen; remove from pans to cooling racks. Cool completely, about 1 hour. In medium bowl, beat cream cheese and butter with electric mixer on medium speed until creamy. On low speed, beat in 1 1/2 teaspoons vanilla until well blended. Beat in powdered sugar, 1 cup at a time, until smooth. If necessary, add milk, 1/2 teaspoon at a time, until frosting is desired consistency. Spread frosting between cake layers and on top. Sprinkle with pecans.
Yield 24 Number Of Ingredients 11 Steps:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour one 9x13 inch pan or two 9 inch round cake pans. Separate eggs and beat egg whites until frothy, then continue whipping and gradually add 1/2 cup of the white sugar. Beat until stiff. In a large bowl combine; the cake flour, wheat flour, brown sugar, baking powder, baking soda, and cinnamon, 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. Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes. Cool and frost with your favorite Cream Cheese frosting using light cream cheese.
Time 50m Yield 12 Number Of Ingredients 12 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Spray a 8-inch round cake pan with cooking spray. Whisk together flour, white sugar, brown sugar, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt in a large bowl. Combine egg whites and vanilla extract in a small bowl. Beat using an electric mixer until fluffy. Place carrots into a food processor and process until finely grated but not pureed into a pulp, 2 to 5 seconds. Pour carrots and applesauce into flour mixture; mix well. Fold in egg white mixture and mix until thoroughly combined. Spoon batter into the prepared cake pan. Bake in the preheated oven until a knife inserted into the center comes out clean and the cake is pulling away from the sides of the pan, 27 to 30 minutes. Remove from oven and let cake cool completely on a wire rack.
Time 50m Yield 16 serving(s) Number Of Ingredients 14 Steps:
Set oven to 350 degrees. Grease a 13 x 9-inch baking dish. In a bowl combine the cake flour, baking soda and spices. In another bowl beat egg and egg whites together with sugar and oil until light and fluffy (about 3 minutes). Stir in buttermilk and vanilla; mix until combined. Gradually add in the flour mixture to the liquid mixture using low speed or with a wooden spoon. Add in shredded carrots and pineapple into the batter; mix until combined using wooden spoon. Transfer mixture to prepared baking dish. Bake for about 35-40 minutes or until the cake tests done. Cool completely if frosting.
Time 1h Yield 16 servings. Number Of Ingredients 19 Steps:
In a large bowl, beat the brown sugar, buttermilk, egg whites, egg, oil and vanilla until well blended. Combine the flour, baking soda, spices and salt; gradually beat into sugar mixture until blended. Fold in carrots and pineapple. Pour into a 13-in. x 9-in. baking dish coated with cooking spray. , Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack. , In a small bowl, beat cream cheese until fluffy. Add the confectioners’ sugar, lemon juice and vanilla; beat until smooth. Drizzle over cake.
More about “low fat carrot cake recipes”
Time 1h Yield 20 serving(s) Number Of Ingredients 15 Steps:
Preheat oven to 350 degrees F. Spray nonstick 12-cup Bundt-style pan with nonstick cooking spray with flour. Combine flour, soda, cinnamon, ginger, baking powder, and salt. In large bowl, with mixer on medium speed, beat eggs and egg whites until blended. Beat in sugars; beat 2 minutes. On low speed, beat in pineapple with juice, oil, and vanilla. Add flour mixture; beat 1 minute. Stir in carrots and raisins. Pour batter into pan. Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Invert cake onto rack; cool completely.
