Skinny Carrot Cake

By Mariella Forte | 28 Oct 2018 | RECIPES

This is my favourite time of year to bake because a) it’s so cosy inside when the ovens on and it smells of cake b) baking is the only sport I want to do when it’s cold and c) cakes are tastier in winter. Maybe c is taking it too far. Still, warm yourself up with this recipe made with grated fruit, veggies and diet lemonade of all things, and tastes sweet and festive. Post your pictures on Instagram with the hashtag #skinnybakeryrecipe and we will mention you in our stories.

SKINNY CARROT CAKE – Serves 12 (149 calories | 7g fat (4g sat fat)| 11g sugar each)

For the cake you will need:

  • 140g wholegrain flour
  • 70g light brown sugar
  • 1/4 tsp salt
  • 1 tsp baking powder
  • 1/4 tsp bicarbonate of soda
  • 1 tsp cinnamon
  • 1 tsp mixed spice
  • 150g grated carrot
  • 100g grated apple
  • 40g raisins
  • 30g chopped nuts
  • 40g coconut oil, melted
  • 60ml diet lemonade
  • 1tsp vanilla

For the frosting:

  • 300g 0% Greek yoghurt
  • 30g stevia and sugar blend (half and half)
  • 20g walnuts chopped

STEP 1: Sift all of your dry ingredients and whisk them together. You’ll notice all the little bits of wheatgerm stay in the sieve, I like to add those back into the mix as they have a lovely chewy texture which works fabulously in carrot cake.

STEP 2: Combine the grated fruit and veggies with oil, raisins and nuts, then add vanilla and diet lemonade. The lemonade is sweet so it will add to the overall sweetness of the cake, and the citrus flavour works well.

STEP 3: Combine your fruit and veg mix with the dry ingredients and spread your batter into a 20cm cake tin and bake for 30 minutes on 180°c.

STEP 4: Let your cake cool completely. Combine the yoghurt with sugar-stevia mix and spread onto your cake finally sprinkling with nuts. If you don’t have stevia you can use 15-20g sugar in its place.



P.S. Top tip: Use pumpkin or butternut squash if you’re feeling adventurous. Give the frosting a miss and this recipe is vegan.