Almost healthy carrot cake

Almost healthy carrot cake

Carrot cake is definitely one of my favourite cakes (despite not being able to comprehend why anyone could like it up until the age of about 20).

Moist yet light in texture, richly flavoured with a subtle blend of spices and a little sweetness coming through from the carrot, studded with either deliciously sweet bursts of dried fruit or the crunch of nuts, and finished with my favourite topping, cream cheese icing – what’s not to like?

Well, unfortunately there is one thing – the calorie and fat content. Healthy it may sound, but traditional carrot cake recipes have equal amounts of sugar and oil which kind of balance out any goodness coming from the carrots, and cream cheese icing just can’t be done low-cal.

My go-to carrot cake recipe is great, but I wanted to have a go at making a lightened up version that wouldn’t contain half a day’s calories in a single slice. I was also inspired by the arrival of my Riverford veg box, which was a lovely follow on from the lunch at Riverford Field Kitchen I attended a few weeks ago.

Usually costing £12.95 for what they call a small box of all organic, seasonal produce, I thought it was great value. Mine contained a cauliflower, two broccolis, a punned of chestnut mushrooms, a giant butternut squash, about 8 onions, a sack of potatoes – and lots of carrots.

So how did I lighten up my carrot cake? Well to start with, I used the classic Jedi mind trick of changing the shape of the cake from a two-tiered round to a one-layer square, meaning you can cut yourself a bigger slice, without actually eating as much. I made 2/3 the amount of cake, but cut it into the same number of pieces – obvious, right?

I then switched the vegetable oil, which would have been 1,800 calories, for a combination of low-fat creme fraiche, semi-skimmed milk and melted light butter spread, which came in at just 425 calories.

Instead of full fat cream cheese icing, I made a lemon flavoured whipped white chocolate ganache, made with more low fat creme fraiche – perfectly rich and creamy with a bit of a tang, but almost half the calories (790) of the original (1,500).

Using an 8×8″ tin and cutting it into 12 bars, each slice of cake had 255 calories. The original version, cut into 12 slices, would have been 635 calories, so it’s safe to say that this recipe is quite a bit of an improvement, and it lost nothing in taste or texture.

I quite often try to lighten up recipes where I can (although sometimes pure indulgence is the only thing that will do) – does anyone else have any top tips? Let me know!

Lighter carrot cake (adapted from here, original recipe from Breakfast by the Sea)

  • 200g carrots, grated
  • 200g light brown sugar
  • 75g light butter spread (I used Clover Light), melted
  • 75g low fat creme fraiche (I used Weightwatchers)
  • 50ml semi-skimmed milk
  • 2 medium eggs
  • 1 tsp vanilla extract
  • 200g plain flour
  • 1tsp baking powder
  • 1tsp bicarbonate of soda
  • 1tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp allspice
  • 1/4 tsp ginger
  • 40g sultanas

For the icing

  • 100g white chocolate
  • 50g low fat creme fraiche
  • 50g lemon curd

Whisk the sugar, melted butter, creme fraiche, milk eggs and vanilla together in a large mixing bowl, then stir in the grated carrots. Sift together the flour, baking powder, bicarb and spices, then fold into the mixture. Finally, stir in the sultanas and pour into an 8×8″ square greased and lined baking tin. Bake at 170 degrees for 45 minutes – 1 hour, checking to make sure it’s risen, springy to the touch and a skewer comes out clean.

To make the icing, finely chop the chocolate and place in a small heatproof bowl. Heat the creme fraiche in a saucepan until almost boiling, then pour it over the white chocolate (don’t worry if the creme fraiche splits, it will come back together again later) and stir until the chocolate has completely melted.

Place the small bowl inside a larger bowl, half filled with cold water, being careful not to get any water into the chocolate. Using an electric whisk, whisk the mixture until it starts to cool and whips up into medium peaks. Fold in the lemon curd, then either spread on top of the cake straight away or chill in the fridge if you want it a little bit thicker.

Cut into bars and serve, guilt free!

Advertisements

2 thoughts on “Almost healthy carrot cake

  1. Pingback: Aubergine chocolate cake | hungryhinny

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s