jump to navigation

Frosted Carrot Cake 2006/06/20

Posted by Mummy Ruth in baking, Cooking.

carrotcake.jpgThis was originally from WeightWatchers main site. Here is my layout of the recipe:

Prep Time: 20 mins mainly due to carrot grating!
Cooking Time: 40 mins
Serves: 8 or 10 on a slimming diet!


  • One pre-heated oven;
  • Small bowl;
  • Large mixing bowl;
  • Whisk;
  • Toothpick or long skewer;
  • Spoon;
  • Grater;
  • Lancashire Peeler or cheese slice;
  • Cooling rack;
  • Icing spreader;
  • Round Cake Tin (200mm diam x 100mm deep non-stick collar and removable base disc).

Shopping List:

  • 350g Carrots [peeled & grated];
  • 85g Flour [plain];
  • 75g Flour [Whole Wheat];
  • 5g (1 tsp) Bicarbonate of Soda [Sodium Bicarbonate];
  • 5g (1 tsp) Cinnamon;
  • 2.5g (1/2 tsp) Table salt [Sodium Chloride or Lo-Salt];
  • 180ml Honey [Clear];
  • 60ml Oil [vegetable];
  • 20ml Lemon Juice;
  • One medium egg [Chicken whole];
  • Two medium portions egg WHITES [Chicken whites];
  • Two sprays of low-fat cooking oil spray;


  • 80g Cheese [Low-Fat Soft];
  • 30g (6 tsp) Sugar [Icing];
  • 2.5g (1/2 tsp) Vanilla Essence Flavouring.

[Picture of bottle of Vegartable cooking oil][Picture of packed carrots][Picture of wholewheat flour][Picture of plain flour][Picture of a bag of table salt][Picture of icing sugar][Picture of can of spray oil][picture of lemon juice][Picture of jar of clear honey][picture of half a dozen eggs][Picture of saoft cheese in a tub][Picture of a tub of BiCarbonate of Soda][Picture of a jar of Cinnamon][Picture of tiny bottle of vanilla flavouring]

To Make Frosted Carrot Cake:

Preheat the Fan-assisted Oven to 170C
[Traditional Oven Ratings: 175C/ 350 deg Fahrenheit/ Gas Mark #4/ “Moderate”].

Lightly spray the cake tin insides with low-fat cooking oil spray.

Take the small bowl, combine the flours, the bicarbonate of soda, the table salt and the cinnamon.

In the large mixing bowl, whisk together the whole-egg, the 2 egg-whites, the honey, the vegetable oil and the lemon juice.

Stir-in the grated carrots as well as the contents of the small bowl until evenly combined then spoon-in to the cake tin and bake in the preheated oven for 40 mins until a toothpick can be inserted into the cake centre and cleanly removed.

40 minutes Later…
Carefully remove hot cake tin from the oven. Turn-out the hot cake onto the cooling rack and leave to cool down completely.

Whilst this is cooling, start the topping:

Gently beat together the low-fat soft cheese, icing sugar and vanilla essence, then spread on a thin layer onto the top of the cake once the cake is completely cooled down.


This is really easy to make and pretty foolproof. It is also nice and moist and keeps for a couple of days in a air-tight container. You can even prepare the base cake ahead of time and just do the topping when ready to serve! A big hit round devine towers!


No comments yet — be the first.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: