This butter-free carrot cake is a delicious treat for the calorie-conscious
As we are becoming increasingly aware of how we can improve our family's health, low fat cooking has become the rage. More so when it comes to all-time favourites such as cakes. Who does not love a piece of yummy cake? But many may be forced to keep away from them considering the calories that come with them. But try this recipe for a less-guilty bit of indulgence.
Butter-free carrot cake
Wheat flour – 2 cups
Baking soda – 1tsp
Baking powder – 1 and a half
Cinnamon powder – 1 tsp
Eggs – 4
Granulated sugar – 1 and a
Vegetable oil – 1 cup
Grated carrot – 2 cups
Finely chopped dates – 1 cup
Chopped cashew nuts – half
Peel and finely grate the carrots. Remove the seeds and finely chop the dates. Chop the cashew nuts also. Pre heat the oven to 200 degree centigrade. Butter a 9” cake tin and dust it with wheat flour. Sieve wheat flour, baking powder, baking soda and cinnamon powder in a bowl.
In another big bowl, beat eggs first and add sugar and beat it. When it becomes frothy, add oil in a steady stream and then beat in the vanilla essence. Add the flour mixture just until it is incorporated.
Sprinkle some wheat flour in the carrots, dates and cashew nuts. With a rubber spatula, fold in the carrots, dates and cashew nuts.
Pour the batter in the prepared tin and tap it. Bake it in the oven for 20 minutes in 200 c and 40 minutes in 180 degree centigrade.
Remove from the oven and after about 10 minutes, invert the cake onto a wire rack. Decorate the cake with grated carrots, chopped nuts and dates.