Healthier carrot cake recipe

Tuck into this delectable carrot cake which is also low in fat, sugar and salt!

Energy 1450 kJ Carbohydrate 25g Sugar 7g Protein 9g Fat 19g Sodium 104mg

Serves 12 portions

Ingredients
2 Cups (500 ml) cake flour
2 Tsp (10 ml) baking powder
2 Tsp (10 ml) cinnamon)
1×170 g pkt (1 cup) of sweetener
170 g finely grated carrots
100 g chopped nuts
200 g crushed pineapple (drained off all juice)
250 ml low fat buttermilk
125 ml sunflower oil/ canola oil
5 ml vanilla essence
3 Eggs
15 ml brown sugar

Method
1. Mix the dry ingredients together in a large mixing bowl.
2. Add the carrots, nuts and pineapple to the flour mixture.
3. Mix the buttermilk, oil, egg and vanilla essence together.
4. Add to the carrot mixture.
5. Spoon dough in a greased 160 mm × 160 mm 60mm cake pan.
6. Bake for 50-60 minutes at 160˚C.
7. Turn cake out onto a wire cooling rack to cool completely before decorating and serving.

Cottage Cheese Icing

1 tsp (5 ml) gelatine powder
2 tbsp (30 ml) boiling water
250 g smooth low fat cottage cheese
2 dsp of sweetener
½ tsp (2 ml) vanilla essence
125g low fat cream cheese

1. Dissolve gelatine in boiling water & cool down to room temperature.
2. Fold the gelatine with a sweetener & vanilla essence into the cottage cheese.
3. Spread the icing on the cooked carrot cake.
4. Decorate with fresh carrot strips a dash of cinnamon and serve.

Nutritional Information