Light buttermilk carrot cake

    (208)
    50 min

    A lovely light alternative to the richer versions of carrot cake with the subtle tang of buttermilk, cinnamon spice, a folded-in egg white 'meringue' and fresh grated carrots.


    194 people made this

    Ingredients
    Serves: 24 

    • 150g plain flour
    • 120g wholemeal flour
    • 220g dark brown soft sugar
    • 100g caster sugar
    • 1 teaspoon baking powder
    • 1 teaspoon bicarbonate of soda
    • 1 1/2 teaspoons ground cinnamon
    • 3 eggs
    • 80ml vegetable oil
    • 160ml buttermilk
    • 175g grated carrots

    Method
    Prep:15min  ›  Cook:35min  ›  Ready in:50min 

    1. Preheat oven to 180 C / Gas 4. Lightly grease and flour one 20x30cm tin or two 23cm round cake tins.
    2. Separate eggs and beat egg whites until frothy, then continue whipping and gradually add the caster sugar; beat until stiff.
    3. In a large bowl combine the self raising flour, wheat flour, dark brown soft sugar, baking powder, bicarb and cinnamon and mix until blended. Add the oil and the buttermilk and mix well, then add the egg yolks and mix well. Fold in the egg whites and then the carrots. Pour mixture into prepared tin.
    4. Bake at 180 C / Gas 4 for 25 to 35 minutes. Cool and ice with your favourite cream cheese icing, using light cream cheese.
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    Reviews & ratings
    Average global rating:
    (208)

    Reviews in English (166)

    by
    554

    This is excellent. I have made some adjustments to the recipe to make this low fat. I replaced the cup of cake flour with a cup of whole wheat flour. So, that makes 2 cups of whole wheat flour total. Instead of the vegetable oil, I used one cup of non-sweetened apple sauce. I have also reduced the 1/2 cup of white sugar to only 3 tbsp because the apple sauce is sweet naturally. I replaced 3 eggs with only the egg white, buttermilk with low fat milk. I used 2 cups of carrots and added 1/2 tsp of cloves and nutmeg.  -  02 May 2005  (Review from Allrecipes US | Canada)

    by
    177

    to further lessen the fat i just use the egg whites, and i replaced the vegetable oil with apple sauce aand one tbsp of oil(to absorb the vitamin A from the carrots), i also used 2cups of whole wheat flour and added some nutmeg  -  18 Mar 2005  (Review from Allrecipes US | Canada)

    by
    100

    After reading some reviews that it was bland, I decided to add an additional 1/2 teaspoon of cinnamon. After I finished baking it, it was still pretty bland.. I don't know what it's missing. But the texture is perfect; it's just the taste that is lacking a bit. I would have given it 3.5 stars, but I give it 4 stars since it was healthier. BTW: http://cake.allrecipes.com/az/69402.asp is much better. It's also low fat, but the taste is phenomenal.  -  08 Mar 2006  (Review from Allrecipes US | Canada)

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