Low-fat Carrot Cake
- 6 egg whites
- 250g caster sugar
- 225g apple purée
- 110ml skimmed milk
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1 tablespoon ground cinnamon
- 2 teaspoons bicarbonate of soda
- 120g wholemeal flour
- 120g plain flour
- 1 (220g) tin pineapple in juice
- 225g grated carrots
- 60g chopped walnuts
- 85g sultanas
Prep:20min › Cook:40min › Ready in:1hr
- Preheat oven to 180 C / Gas 4. Line a 20x30cm (9x13 in) cake tin with baking parchment (or lightly grease with olive oil).
- In large mixing bowl, beat egg whites. Slowly beat in sugar, then apple purée, skimmed milk and vanilla. Stir in cloves, nutmeg, cinnamon, bicarbonate of soda and flour.
- In a food processor or blender, roughly process the pineapple with all of its juice.
- Stir into the mixture, one ingredient at a time, the pineapple, carrots, walnuts and sultanas. Pour the mixture into the prepared tin.
- Bake for 35 to 40 minutes in preheated oven. Cake is done when skewer inserted in centre comes out clean.
This cake was DISGUSTING. The person who submitted the recipe must be having a laugh! I followed it to the letter, and thought when I was putting the mix into the baking tin that it was very runny - in fact it looked more like batter than cake mix. I think that the addition of the pineapple and its juice was a mistake, as it made the mix extremely sloppy. The recipe says 35-40 mins to cook - after more than an hour I gave up and removed the gooey mess from the oven. There was no way it was ever going to be cake, not even moist cake. It just refused to cook. I did taste it, though, and the flavour that I noticed most was cloves, not carrot. - 08 Mar 2009
i made this cake today yes the mixture did seem a bit runny but i did make individual ones and a small loaf one and they all turned out good - 20 Sep 2012