HFG carrot cake
(at time of publication)
- 1 ½ cups wholemeal flour
- ½ cup self-raising flour
- 1 teaspoon baking soda
- 1 cup brown sugarlight brown cane sugarX
- ½ cup walnuts, chopped
- 2 teaspoons cinnamon
- 3 cups grated carrot
- 440g can crushed pineapple, drained
- ¼ cup canola oil
- 3 eggs
- 100g extra-lite cream cheese
- ⅔ cup (70g) icingfrostingX sugar
- rind of 1 lemon, grated
1 Set oven to 180°C. Lightly grease a 22cm springform tin. Sift flours and baking soda into a bowl; return husks to bowl. Add brown sugar and mix well to break up any lumps. Add walnuts, cinnamon, grated carrot and crushed pineapple.
2 In another bowl or jug, mix the oil and the eggs together; add to the other ingredients and mix until blended.
3 Transfer batter to tin and bake for 40-50 minutes, or until a skewer inserted into the middle comes out clean. Leave to cool in the tin for 5 minutes and then turn out onto a wire rack.
4 To make the icing, beat the cream cheese in a bowl until soft and creamy. Add icing sugar and grated lemon rind. Mix to combine. (If the frosting appears a little runny at this stage, refrigerating for a while will thicken it.)
5 When the cake is cold, spread with cream cheese frosting and decorate with walnut halves.
Nutrition Info (per serve)
Total fat 10.1g
–Saturated fat 1.4g
Dietary fibre 3.5g
Traditional carrot cake (per serve)
Total energy 1445kJ
Total fat 15.8g (3.6g saturated fat)
HFG carrot cake (per serve)
Total energy 1100kJ
Total fat 10.1g (1.4g saturated fat)
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