This cake is absolutely delicious! I am a huge fan of carrot cake and I have practically tried and tasted every carrot cake in Cape Town and in Durban…and this is pretty good. Also the fact that it’s guilt / fat free just makes it taste that much better. But remember not to go overboard, because it does contain sugar!
Ingredients
- 1 cup apple sauce
- 3 cups flour (you can use 1.5 cups cake flour and 1.5 cups whole-wheat flour)
- 1 1/2 cups sugar
- 2 tsp baking powder
- 3 eggs
- 1 1/2 tsp baking soda
- 2 tsp vanilla
- 1/2 tsp salt
- 2 cups shredded carrots
- 2 tsp cinnamon
- 1 cup crushed pineapple, undrained
- Pecan nuts
Method
- Mix all the dry ingredients together
- Add wet ingredients
- Mix until blended
- Throw in the chopped nuts
- Lightly spray a cake tin with non-stick spray
- Spoon cake batter into the cake tin
- bake for about an hour in a preheated oven (180 degrees)
Icing
Ingredients
- 180g low fat cream cheese
- 3 cups sugar
- 1 tsp vanilla
Method
- Beat all ingredients with a beater until smooth.
- smooth over the cake and top with Pecan nuts