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Carrot Cake for Those Who Watch Their Weight

A community recipe by

Not tested or verified by Nigella.com

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Introduction

In this moist carrot cake there is only 1 tsp oil! If you switch the traditional cream cheese icing with a dusting of icing sugar, you're in for a treat with no guilty feelings. If you divide this cake into 16 slices, there are only 100 kcal per slice :)

In this moist carrot cake there is only 1 tsp oil! If you switch the traditional cream cheese icing with a dusting of icing sugar, you're in for a treat with no guilty feelings. If you divide this cake into 16 slices, there are only 100 kcal per slice :)

Ingredients

Serves: 10

Metric Cups
  • 2 large eggs
  • 180 grams caster sugar
  • 1 teaspoon vegetable oil
  • 1 teaspoon bicarbonate of soda
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 130 grams flour
  • 300 grams carrots (grated)
  • icing sugar (for dusting)
  • 2 large eggs
  • 6⅓ ounces superfine sugar
  • 1 teaspoon vegetable oil
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 4⅗ ounces flour
  • 10⅗ ounces carrots (grated)
  • confectioners' sugar (for dusting)

Method

Carrot Cake for Those Who Watch Their Weight is a community recipe submitted by Mariavil and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Whip eggs and sugar until light and pale. Stir in the oil.
  • Sift the dry ingredients and fold in, careful not to over-mix.
  • Finally, stir in the grated carrots.
  • Put the batter into a lined springform tin, 22 cm (9 inches) diameter. Cook for 40 mins in a 175 C (350 F) oven.
  • Let the cake cool in the oven before turning out.
  • Dust some icing sugar over the cake, and serve with some yoghurt, if you like.
  • Whip eggs and sugar until light and pale. Stir in the oil.
  • Sift the dry ingredients and fold in, careful not to over-mix.
  • Finally, stir in the grated carrots.
  • Put the batter into a lined springform tin, 22 cm (9 inches) diameter. Cook for 40 mins in a 175 C (350 F) oven.
  • Let the cake cool in the oven before turning out.
  • Dust some confectioners' sugar over the cake, and serve with some yoghurt, if you like.
  • Additional Information

    This cake keeps well for a few days if it is well wrapped in cling film/plastic.

    This cake keeps well for a few days if it is well wrapped in cling film/plastic.

    Tell us what you think

    What 1 Other has said

    • This is a great recipe -- and really easy to make. The result is delicious. Thank you.

      Posted by WR on 18th November 2012
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