Low fat carrot cake: Delicious carrot cake with less fat

 Ok, it's not common for me to have this kind of recipe in my blog, hehe, I'm the real food, full fat person. 

But I understand that sometime we have to live with doctor's order, this recipe is a request from one of the reader, she want low fat and low sugar cake, actually there are many recipes to choose from, many of them come with strange ingredients or sugar substitutes. I have to tell you that I always believe that you can eat everything that come from nature, I don't like product with a word "low fat", because most of the time low fat product comes with some chemical to make the texture of the product the same as full fat one, or more sugar to crate delicious taste. So, why we have to eat something like that, I rather eat real thing in moderation than eat a lot of low fat one (it's more delicious ^^).  
So, the fact is this recipe is low in fat, but not because I use something low fat but with carrot and pineapple the moisture from both of them help keeping the cake moist, mean we can use less oil in the recipe, the sweetness come from both sultanas and pineapple, so we need less sugar in the recipe too. The cream cheese frosting is not much, but if you want to cut more fat omit it (or use only half the portion of it), the cake is still delicious on its own. 
I can't say that you can have a lot of this cake and become healthy, there are no such a thing like good food or bad food, eat everything in moderation, and enjoy the moment. There are a lot of things to enjoy while eating, the smell, the look, the texture of the food or the feeling of the person who make it ^^, pay attention to every details and you will find that each meal, each food, each moment is more delicious both for your appetite and your mind.    

 Low fat carrot cake

Make 20x20cm cake

Cake
2 ..................................... Eggs
65ml .............................. Rice barn oil
95g ................................. Brown sugar
100g ............................... Grated carrot (weight after grating)
115g ................................ Chopped pineapple (from canned pineapple, chop before weight)
60ml ............................... Juice from pineapple can
60g ................................. Sultanas
45g ................................. Walnuts, chopped
230g ............................... All purpose flour 
........................................ Pinch of salt
3/4tsp ........................... Baking soda
1/2tsp ........................... Cinnamon powder
1/4tsp ........................... Ground cloves* 
1/2tsp ........................... Ground dried ginger *
* if you don't like or don't have you can omit them.

Cream cheese frosting
125g ............................. Full fat cream cheese (not spreadable)
25g ............................... Unsalted butter
1/2tsp .......................... Vanilla extract
130g ............................. Icing sugar
........................................ Pinch of salt

Preheat the oven to 180°C.
Sift the flour, salt, cinnamon, cloves, ginger and baking soda together.
Line 20x20cm pan with baking paper.

 Beat the oil with brown sugar until combine, add the eggs.
Pour the grated carrot into the bowl stir to combine, follow by chopped pineapple, stir to combine.
Fold half of the flour mixture into the bowl, pour the juice and fold to combine.
Pour the rest of the flour with walnut and sultanas, fold to combine.

 Pour into the prepared pans and bake for 30-35 minutes or until toothpick insert into the center come out dry with few crumb(if the top of the cake begin to brown use aluminium foil to cover the cake). Let the cake cool before frost the top with frosting.

Make cream cheese frosting
Mix all the ingredient together.
Frost the cake with the frosting, decorate as you like.

Low fat carrot cake: Delicious carrot cake with less fat