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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 250.8
  • Total Fat: 8.1 g
  • Cholesterol: 61.0 mg
  • Sodium: 185.7 mg
  • Total Carbs: 35.7 g
  • Dietary Fiber: 2.5 g
  • Protein: 9.3 g

View full nutritional breakdown of Italian style Carrot Cake calories by ingredient
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Italian style Carrot Cake

Submitted by: GIULIACLIFFORD
Italian style Carrot Cake

Introduction

if divided into muffin tins then it's called "Camille" but this Italian version of the carrot cake is nice, soft, moist and very light having I changed it to lighter ingredients. Sorry about the picture, it baked crooked on one side for some reason! I'll update the pic next time! if divided into muffin tins then it's called "Camille" but this Italian version of the carrot cake is nice, soft, moist and very light having I changed it to lighter ingredients. Sorry about the picture, it baked crooked on one side for some reason! I'll update the pic next time!
Number of Servings: 8

Ingredients

    Ingredients:
    Carrots, raw, 300 grams (remove)
    Plain white flour (UK), 300 g (remove)
    *Flora Lighter Than Light Spread per 100g, 120 gram(s) (remove)
    *Splenda Sugar Blend for Baking, 4.2 tsp (remove)
    *Ground almond, 50 gram(s) (remove)
    *Icing sugar, 1.5 tsp (remove)
    baking powder, 3 tsp
    a drop of vanilla extract
    3 medium eggs

Directions

take off the top and bottom of the carrots, peel them and then grate them finely. Weight them until you don't get 300g of them. Put them in a drainer and push gently with a spoon until all liquid has come out (for me, out of 300g of carrots I obtained 150ml of carrot juice). Put on the side.

On a big bowl, sieve together the flour, ground almonds and baking powder.

In the meantime, put 120g of Flora lighter than light in a little pot and warm until liquid. pour 1tsp of vanilla extract into it.

While the butter melts, crack 3 eggs in a medium bowl and mix with the sweetener, then whip with the electric whip until it becomes thick and very pale.

Mix the carrots, well dry, with the flour mixture and then it will be well combined, add the eggs and the melted butter and fold gently to avoid the eggs to collapse until it will be become a nice and moist mixture.

Spray a 24-inch cake tin with low calorie spray and pour the mixture into it. Flatten and level with the back of a spoon and put it in your oven at 180░ for 25-30 minutes, until nice and golden. Do not open the oven while it's cooking or it might collapse. Use a skewer to check whether it's cooked, then place on a cooling rack and wait for at least 15 minutes. Place on a serving tray, lightly dust with icing sugar, divide in 8 slices and serve :)

Serving Size:ámakes 8 good sized slices. If you follow points Plus it's 6pp per slice!






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