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

Ingredients

Wheat flour – 2 cups

Baking soda – 1tsp

Baking powder – 1 and a half

tsp

Cinnamon powder – 1 tsp

Eggs – 4

Granulated sugar – 1 and a

half cups

Vegetable oil – 1 cup

Grated carrot – 2 cups

Finely chopped dates – 1 cup

Chopped cashew nuts – half

cup

Method

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.

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