If you are looking for a healthy cake that is packed with beta carotene and part of the vegetable family, you should take a look at Carrot Cake for a healthier choice.
Most cakes are full of whipping creams, loads of sugar and butter but carrot cake gives the natural sweetness of moist and rich texture that you would not look for other creamy cakes anymore.
Some people prefer to have crunchy carrot cakes, which is why you could add in chopped roasted nuts such as walnuts or pecans for crunchy bites.
You may notice that I don’t use white coarse sugar in this recipe because brown sugar has less sweetness and less calories.
In addition, this pretty carrot cake blended well with grated lemon zest, mixed spice and lemon juice for a sweet and sour flavor that spice up an exciting flavor.
The icing on top of the carrot cake is optional.
If you prefer the regular good old carrot cake, you can skip off the icing cream, less sugar, less calories and reduce the chances of contracting diabetes.
If you wanted to make your carrot cake looks appealing, reduce the icing sugar with soft cheese instead!
Just a spoonful of icing sugar, more of soft cheese blended well with lemon juice, makes a perfect icing cream for your lovely carrot cake.
Carrot Cake Recipe
Ingredients:
Toppings:
6oz low fat soft cheese
1tsp finely grated lemon zest
1 tbsp icing sugar
Method of baking:
How to make the icing
written by peachpurple
photo taken by pixabay
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It looks great. I heard about it now only. I am keeping a copy of it to try at home whenever I find leisure. There is one more item I have to try. That is Black Sesame seed soup which I had gone through very recently. This is also nice to read. I like cream also besides chocolate. I want to top it with strawberries. I also want to use less lemon juice as more of it gives me some reaction on the skin.