Low Fat Carrot and Pecan Cake

Carrot & Walnut Cake
Posted in: ,
Prep: 10 min
Cook: 45 min
Cost: $$


  • canola oil spray
  • 150 grams self raising flour
  • 150 grams wholemeal self raising flour
  • 1/2 teaspoon bicarbonate of soda
  • 2 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • 500 grams carrots grated
  • 30 grams pecan nuts chopped
  • 30 grams dessicated coconut
  • 80 grams sultanas
  • 2 eggs
  • 125 millilitre apple juice
  • 250 millilitre low fat milk


  • 200 grams reduced fat cream cheese
  • 3 tablespoons sugar
  • 2 teaspoons finely grated lemon zest


  1. Preheat oven to 200°C. Lightly spray a deep 20cm cake tin with oil
  2. Sift flours, bicarb soda and spices into large bowl. Add carrot, coconut, nuts and sultanas and mix well
  3. In a jug, beat eggs. Add apple juice and mix well. Add milk and stir till well-combined
  4. Add liquid to dry ingredients. Stir until well mixed. Pour batter into prepared cake tin. Bake for 40-45 minutes. Cool cake in tin for few minutes, then turn out onto wire rack to cool
  5. To make the topping, beat the reduced fat cream cheese, sugar and lemon zest together until smooth. Spread mixture evenly over cake. Decorate with extra pecans and grated carrot/lemon zest

Serves in 1 portion

  • Vegetables1/3
  • Fruit1/4
  • Cereals1/2
  • Lean meat or Alternatives1/4
  • Dairy1/3
  • Unsaturated Spreads/Oils1/4

What was swapped?

Half of the white self raising flour was swapped for wholemeal self raising flour

Full cream milk was swapped for low fat milk

Regular cream cheese was swapped for low fat cream cheese

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