A Different Fluffy, Light and Moist Carrot Cake (Very Low Fat)

Submitted by Pantheress

"I tried this recipe from a site and changed only one thing (I added 2 teaspoons cinnamon instead of the recommended 1 teaspoon orange extract) and it turned out very fluffy and moist. It also doesn't use butter or oil so its light and delicious. The frosting also doesn't use any butter so its light and delicious."

 

• Ready In: 1hr
• Ingredients: 11
• Yields: 1 cake
• Serves: 12

ingredients

• 14.79 ml butter

• For the cake

• 5 eggs, whites and yolks separated
• 236.59 ml sugar
• 1 lemon, juice and rind of, grated
• 9.85 ml cinnamon
• 0.25 ml salt
• 340.19 g tender carrots, finely grated
• 177.44 ml cornstarch

• For the frosting

• 113.39 g cream cheese
• 177.44 ml whipping cream
• 118.29 ml powdered sugar

directions

1. Preheat oven to 370 F (190c).
2. Grease a 9 inch pan.
3. Beat egg whites until stiff and then slowly pour in 1/2 cup of sugar, beating constantly.
4. In another bowl, beat the egg yolks and the remaining sugar then add lemon rind, lemon juice, salt and cinnamon, beating continuously.
5. Add in the carrots, corn starch and mix.
6. Add the egg whites to the mix slowly and small amounts at a time mixing continuously in a top to bottom rotating movement.
7. Pour the batter into the pan.
8. Level the surface with a spatula (do not pressure it though and move very lightly).
9. Bake for 35-40 minutes or until toothpick inserted comes out clean and cake is golden.

10. For frosting:

11. Whip the whipping cream until it thickens.
12. In a separate bowl, mix the sugar and cheese until smooth.
13. Add in the whipped cream.
14. Frost cooled cake.