This low fat carrot cake that I have been baking since last seven years. It is a “no fail” cake with loads of appreciation from my friends.
Exercise seems to be slowly disappearing from my daily routine. Last few weeks or to be more precise months I have been concocting every excuse for not hitting the gym. The yoga classes have become passé. My yoga teacher bumped into me recently at a coffee shop,”Hey I thought u have moved”, and my response was that was a good guess, sorry have been little bit busy but I definitely am joining up from next week. But I didn’t, I have no idea why I am doing this even if I strongly believe in the old adage Health is wealth. I guess I am bored of over doing things
I was feeling so dull with my midday blues and pinning to have some dessert but was in no guts to gear over the sugar laden ones. The only choice was my low fat carrot cake and my hummingbird cake that I have been baking since last seven years. It is a “no fail” cake and my friends have high regards for this loaf. I had collected this cake while browsing at the local library. I feel extremely bad for not being able to recollect the author’s name and book.
My sincere apologies to the author but only thing that I clearly remember was that it was a superb collection of low fat recipes.
Here goes a moist mildly spiced carrot cake to indulge without any guilt.
HOW TO BAKE A CARROT CAKE
Low fat carrot cake
- 1 1/2 plain flour
- 1tsp Baking soda
- 1tsp Baking powder
- 1 tsp cinnamon
- 1 /4 tsp nutmeg
- 1 /4 tsp ginger
- 2/3 cup raw sugar
- 1/3 cup melted butter/ oil
- 1 egg
- 2 tsp vanilla essence
- ½ cup skim milk
- 1 ½ cups grated carrots (squeeze the excess moisture)
- 1 tin pineapple crushed and drained
- ½ cup raisins
- ¼ cup walnuts
Shift the flours and add Baking powder, Baking soda, cinnamon, nutmeg and ginger.
In bowl mix egg and sugar, add butter and milk. Mix well till the sugar is dissolved.
Add the crushed pineapple to the above mix.
Gently add the flour mix and blend till well incorporated.
Add the grated carrots, raisins and walnuts.
Preheat the oven at 180 c. Grease a loaf tin or round tin and bake for 25 to 30 mins till done.
Alternatively you can skip egg and add buttermilk instead of regular milk.
Here is recent picture of this cake.