Low-fat Carrot Cake
Recipe by:
Sally Smircich
Here's a western cousin of our 'gajar ka halwa'. It's filled with walnuts and raisins and goes great for breakfast or at chai time. Plus, it's low fat, so you can have more than one!
Ready in 1 hour
Saved by 4 cook(s)
Ingredients
Serves: 18
- 6 egg whites
- 250g caster sugar
- 225g apple purée
- 110ml skimmed milk
- 1 1/2 teaspoons vanilla essence
- 1/4 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1 tablespoon ground cinnamon
- 2 teaspoons bicarbonate of soda
- 120g whole flour
- 120g plain flour
- 220g pineapple (Tin pineapple in juice preferred)
- 225g grated carrots
- 60g chopped walnuts
- 85g raisins
Preparation method
Prep: 20 mins | Cook: 40 mins1.
Preheat oven to 180 C. Lightly grease a 20x30cm (9x13 in) cake tin with olive/vegetable oil.
2.
In large mixing bowl, beat egg whites. Slowly beat in sugar, then apple purée, skimmed milk and vanilla. Stir in cloves, nutmeg, cinnamon, bicarbonate of soda and flour.
3.
In a food processor or mixie, roughly process the pineapple with all of its juice.
4.
Stir into the mixture, one ingredient at a time, the pineapple, carrots, walnuts and raisins. Pour the mixture into the prepared tin.
5.
Bake for 35 to 40 minutes in preheated oven. Cake is done when fork inserted in centre comes out clean.
Provided by: Allrecipes
Last updated:
27 Oct 2010
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