Low Fat Carrot Cake recipe


Method of Prepation:

  1. Preheat the oven to 180C/gas mark 4. Line a 25cm square cake tin with greaseproof paper, then grease again with some light olive oil. It just makes everything come out of the tin much easier, meaning no stuck bits.

  2. Lightly blitz the pineapple chunks in a food processor or using a hand blender.

  3. In a large bowl, whisk the egg whites until stiff and shiny. Beat in the sugar, 50g at a time, and then add the apple puree, skimmed milk, and vanilla.

  4. Sift the flour into the egg whites and slowly fold it in. Add the cloves, cinnamon, nutmeg and bicarb.

  5. Stir the pineapple into the mixture and then the carrots.

Author: Laura Young

Back to the Carrot Cake Recipes home page.

Made this recipe? If so, please add a review or comment below:
Your name:
Recipe rating: (optional)
Recipe difficulty: (optional)
Upload photo: (JPEG format, optional)

Reviews and Comments:

Review by Lisa on 16th January 2012:

I made this followed the recipe, but it went really wrong as it took forever to cook through and is really tough. :(


Published: January 27, 2011
Average rating of 1.00 stars based on 1 reviews.
Summary: This is a great cake to have if you're watching your weight but still want to eat something delicious. It's lower in fat due to the lack of high-fat shortenings such as butter or oil, but it's still moist due to the addition of fruit. It will also fill you up for longer due to the addition of wholemeal flour.
Privacy Policy
Published by Starsol