Simple Way to Make Ultimate Low Fat Carrot Cake

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Before you jump to Low Fat Carrot Cake recipe, you may want to read this short interesting healthy tips about Foods That Make You Happy.

Mostly, people have been trained to think that "comfort" foods are terrible for the body and need to be avoided. Sometimes, if your comfort food is candy or some other junk food, this is very true. Otherwise, comfort foods may be extremely healthy and good for you. There are several foods that, when you eat them, could improve your mood. When you are feeling a little down and are in need of an emotional boost, try a few of these.

Put together a few trail mix of nuts or seeds. Almonds, cashews, peanuts, pumpkin seeds, sunflower seeds, and so on are all great for raising your mood. This is possible since these foods have a bunch of magnesium which raises serotonin production. Serotonin is called the "feel good" chemical and it tells your brain how you should be feeling at all times. The higher your serotonin levels, the happier you will feel. Nuts, in addition to bettering your mood, can be a great source of protein.

As you can see, you don't need to stuff your face with junk food when you wish to feel better! Try several of these instead!

We hope you got insight from reading it, now let's go back to low fat carrot cake recipe. You can have low fat carrot cake using 14 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to prepare Low Fat Carrot Cake:

1. Get 2 of large eggs, beaten.
2. Provide 60 g of granulated sugar.
3. You need 50 ml of vegetable or olive oil.
4. Get 130 g of plain flour.
5. Take 10 g of baking powder.
6. Get 2 tbsp of ground cinnamon.
7. You need 3 of large carrots, grated.
8. Take 100 g of sultana or raisins.
9. Prepare 2 tsp of lemon juice.
10. Provide Pinch of salt.
11. Provide of [For cream cheese decoration].
12. Provide 200 g of mascarpone cheese.
13. Provide 20 g of unsalted butter.
14. Prepare 30 g of icing sugar.

Steps to make Low Fat Carrot Cake:

1. Sift the flour, baking powder, cinnamon and allspice into the bowl, then fold into the mixture.
2. Add the carrots, sultanas (or raisins), lemon juice and pinch of salt, and mix well together..
3. Spoon the mixture into a baking tin (I use 18cm circle non-stick) and bake in the preheated oven for 30-40 minutes, until a skewer inserted into the center comes out dry. Leave in the tin for 5 minutes, then turn out to cool completely..
4. For the decoration, put all the ingredients into a bowl and beat well until smooth. Spread evenly across the top of the cake (make sure that the cake is cool enough otherwise the cream will melt and slide down), then put in the fridge for at least 5 hours..

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