September 29, 2011

Low fat Carrot and Dates Cake with Walnuts



I had many Carrot Cake recipes prior to trying this one but I am bidding a big Good-bye to all of those fat-laden and calorie-heavy ones for this low-fat, whole-wheat but moist and delicious cake.

Partially adapted from here

Yields 9x13 inch cake

Ingredients
1 C Whole wheat flour
3/4 C - All purpose flour
2 Tbsp - Corn Starch
1 C - Brown sugar
1/4 C - White sugar
1 1/4 Tsp - Baking powder
1 Tsp - Baking soda
1 1/2 Tsp - Ground cinnamon
3 eggs (White and Yolk separated)
1/3 C - Oil
3/4 C - Buttermilk
1 1/2 C - Grated carrots
1/2 C -  Walnuts
3/4 C - Dates
1/2 C - Water

Topping
1/4 C - Walnuts
 Directions
  • Preheat oven to 350F (175 C). Grease and flour one 9x13 inch pan or two 9 inch round cake pans.
  • Add the chopped dates in a non-stick sauce pan with 1/2 C water and cook it for 5mins or until all the water has been absorbed. Keep it aside
  • Separate egg whites from the yolk and beat egg whites until frothy and white, continue whipping and gradually add 1/2 cup of the white sugar. Beat until stiff. 
  • In a large bowl combine the dry ingredients: all purpose flour, cornstarch, wheat flour, brown sugar, baking powder, baking soda, and cinnamon, mix until blended. Sift the flour mixture through a sieve to incorporate air.
  • Add the oil and buttermilk and mix well.
  • Add the egg yolks and mix well.
  • Fold in the egg whites and then the carrots, walnuts and dates. Pour batter into prepared pan.
  • Sprinkle 1/4 C of walnuts on top. 
  • Bake for 35 minutes. Insert a toothpick at the middle of the cake and if it comes out clean then the cake is done. If not, bake for a few additional minutes.
Notes and Tips
  • This same recipe can be used for cupcakes. Serve them for breakfast or as a snack!
  • Serve the cake with vanilla ice cream or whipped cream if desired.
  • You can use a cream-cheese frosting to add a fancy touch. You should allow the cake to cool before frosting.
  • Sift the flour through a sieve to incorporate air. This step is very important to get a light and fluffy cake.

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Thanks a bunch,
Shema

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