Low Fat Moist Carrot Cake – Delia Smith

This is a tried and tested carrot cake recipe that I have made many times – and it always comes out perfect. As Delia’s recipes always do. Kieran tells me this is his favourite cake, and it must say that it is mine too. It’s just so moist.

It uses oil instead of butter, which is what makes it so soft and moist (and lower fat than butter). It also has a glaze, that seeps into the cake after cooking to keep it soft. It keeps for days and the cream cheese topping is amazing. I leave the sultanas out, because I prefer it without. This time round I thought I’d double the recipe and make one big cake, and 12 cupcakes.

 

 

Low fat moist carrot cake
Serves 12
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321 calories
38 g
54 g
17 g
4 g
5 g
121 g
254 g
23 g
0 g
11 g
Nutrition Facts
Serving Size
121g
Servings
12
Amount Per Serving
Calories 321
Calories from Fat 152
% Daily Value *
Total Fat 17g
27%
Saturated Fat 5g
26%
Trans Fat 0g
Polyunsaturated Fat 7g
Monounsaturated Fat 4g
Cholesterol 54mg
18%
Sodium 254mg
11%
Total Carbohydrates 38g
13%
Dietary Fiber 1g
6%
Sugars 23g
Protein 4g
Vitamin A
63%
Vitamin C
21%
Calcium
6%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 6 oz (175 g) dark brown soft sugar, sifted
  2. 2 large eggs at room temperature
  3. 4 fl oz (120 ml) sunflower oil
  4. 7 oz (200 g) wholemeal self-raising flour
  5. 1½ level teaspoons bicarbonate of soda
  6. 3 rounded teaspoons mixed spice
  7. grated zest 1 orange
  8. 7 oz (200 g) carrots, peeled and coarsely grated
For the topping
  1. 9 oz (250 g) cream cheese
  2. ¾ oz (20 g) caster sugar
  3. 2 teaspoons vanilla extract
  4. 1 rounded teaspoon ground cinnamon, plus a little extra for dusting
For the syrup glaze
  1. juice ½ small orange
  2. 1 dessertspoon lemon juice
  3. 1½ oz (40 g) dark brown soft sugar
Instructions
  1. Pre-heat the oven to gas mark 3, 325°F (170°C).
  2. Begin by whisking the 6 oz (175 g) sugar, eggs and oil together in a bowl using an electric hand whisk for 2-3 minutes.
  3. Then sift together the flour, bicarbonate of soda and the mixed spice into the bowl, tipping in all the bits of bran that are left in the sieve. Now stir all this together, then fold in the orange zest and carrots. After that pour the mixture into the prepared tin and bake on the centre shelf of the oven for 35-40 minutes, until it is well risen and feels firm and springy to the touch when lightly pressed in the centre.
  4. While the cake is cooking, make the topping by mixing all the ingredients in a bowl until light and fluffy, then cover with clingfilm and chill for 1-2 hours or until needed. Now you need to make the syrup glaze, and to do this whisk together the fruit juices and sugar in a bowl.
  5. Then, when the cake comes out of the oven, stab it all over with a skewer and quickly spoon the syrup over as evenly as possible. Now leave the cake on one side to cool in the tin, during which time the syrup will be absorbed. Then, when the cake is completely cold, remove it from the tin, spread the topping over, cut it into 12 squares and dust with a little more cinnamon.
Adapted from Delia Smith
beta
calories
321
fat
17g
protein
4g
carbs
38g
more
Adapted from Delia Smith
Full As An Egg http://fullasanegg.org/
Good luck having just one piece!!

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