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Frosted Carrot Cake 2006/06/20

Posted by Mummy Ruth in baking, Cooking.
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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!

Equipment:

  • 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;

Topping:

  • 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.

Footnotes:

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!

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