Lighter spiced carrot cake

Lighter spiced carrot cake

  • 1
  • 2
  • 3
  • 4
  • 5
(7 ratings)

Prep: 30 mins Cook: 30 mins Plus cooling

Easy

Cuts into 15 squares
All the joy of baking with healthier results! This traybake uses sweet potato for natural sweetness and lower fat frosting

Nutrition and extra info

  • Freeze un-iced

Nutrition: per square

  • kcal269
  • fat10g
  • saturates1g
  • carbs38g
  • sugars25g
  • fibre3g
  • protein6g
  • salt0.4g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 125ml rapeseed oil, plus a little extra for greasing

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 300g wholemeal flour
  • 2 tsp baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 1 tsp bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

  • 1 tbsp mixed spice
  • 100g dark soft brown sugar
  • 140g carrot, grated

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 140g sweet potato, peeled and grated

    Sweet potato

    sweet po-tate-toe

    Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…

  • 200g sultana
  • 2 large egg
  • 4 tbsp agave syrup

    Agave syrup

    Agave syrup (also known as agave nectar) is a naturally occurring sweetener similar in…

  • juice 2 oranges

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

For the icing

  • 200g Quark

    Quark

    kwark

    This is a soft, smooth curd cheese with a refreshingly light acidity. It ranges from low-fat…

  • 50g fromage frais
  • 3 tbsp icing sugar, sifted
  • zest 1 orange

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

Method

  1. Heat oven to 180C/160C fan/gas 4. Grease and line a 20 x 30cm traybake tin with baking parchment. Mix together the flour, baking powder, bicarb, spice and sugar in a big mixing bowl. Stir in the grated carrots, sweet potatoes and sultanas. In a jug, whisk together the eggs, rapeseed oil, agave syrup and juice from 1 orange. Tip the wet ingredients into the bowl and stir to combine, then scrape into the tin. Bake for 25-30 mins until a skewer poked in comes out clean. Prick all over with a skewer and drizzle over the remaining orange juice. Cool in the tin.

  2. Once cool, make the icing. Stir the quark with a spoon to make it a bit smoother, then fold in the fromage frais, icing sugar and orange zest. Spread all over the cake and slice into squares to eat.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (13)

totybear1's picture
4

I deviated from the recipe for health and supply reasons but the end result was delicious cake - used spelt flours instead of wheat for health - omitted sugar for similar reasons and don't have a sweet tooth - used maple syrup instead of agave as ran out of latter - cake was lighter in colour because of lack of dark sugar but it was tasty and kids loved it too

doobyden's picture

@Exotic sometimes a mashed banana will do as an egg sub, but even better and more nutritious is flaxseeds soaked in a little water- they go 'gummy' and are ace at binding. Google it for measures :)

umapurohit's picture

Has anyone made this cake without egg, if so what did you use instead in this recipe please as I am a vegan

Thank you

mechar's picture
5

A really easy recipe. I left out the syrup and orange juice, (as I had none) but it was still fab. As a novice baker it passed the table test, none left!

mechar's picture
5

A really easy recipe. I left out the syrup and orange juice, (as I had none) but it was still fab. As a novice baker it passed the table test, none left!

louisasmith's picture
5

Yummy, moist cake - from the taste, it's hard to believe it's healthier than regular cake. I've made this twice, for friends and colleagues, and both times it got rave reviews.

I couldn't find natural fromage frais in any of my local supermarkets so the first time I made this I just left it out, but the icing was very runny. The second time, I added some cream cheese (philly) and it seemed a little less runny.

cshobbs's picture
5

This is the best carrot cake recipe I have tried - not too oily, but tasty, moist and light! For the icing I replaced the small amount of fromage frais with creme fraiche (which happened to be in the fridge) - I didn't have any problems with it being too runny.

tartybaker123's picture
4

Wow, what a fantastic cake. It is so easy to make.. It is packed with flavour. I added a little bit more of the mixed spice than the reciepe said & it was beautiful, very moist which I didn't really expect from a low fat cake.

I did have a problem with the icing in the fact that it was very runny. Measurements were weighed exact, the picture shows a much firmer, stable frosting. I would be really greatful for any suggestions on this.

Even the least experienced baker will cope with this one & the added bonus is you would never know it is low in fat.

mmmaria's picture

Try adding extra icing sugar? I usually make my icing then chill it for a bit to get it to "set" before I ice the cake. Having said that I usually use usually use low fat cream cheese (philly or shops own brand)

kathie12345's picture

Hi Alice
I believe it is a sweetner so any type of sweetner will do i quess
It is twice as sweet as sugar but less calories

birdline's picture

Is there anythig I can use different to Agave Syrup, honey or golden syrup? I live in Spain and I have never come across it in the supermarkets.

tinkestral's picture
4

I have tryed this one yet but will do tomorrow, i love carrot cake and i cant just have one peice so hopefully this recipe will mean i can have three lol

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…

Skills & know how

As well as helping you decide what to cook we can also help you to cook it. From tips on cookery techniques to facts and information about health and nutrition, we’ve a wealth of foodie know how for you to explore.

About BBC Good Food

We’re all about good recipes, and about quality home cooking that everyone can enjoy. Whether you’re looking for some healthy inspiration or learning how to cook a decadent dessert, we’ve trustworthy guidance for all your foodie needs.

Our recipes

All our recipes are tested thoroughly by us to make sure they’re suitable for your kitchen at home. We know many of you are concerned about healthy eating, so we send them to a qualified nutritionist for thorough analysis too.

Tell us what you think…

Love the new look or think we’ve missed the mark? We want to hear your thoughts – good and bad – to make sure we make the new website as useful as possible.

Magazine

Subscribe to BBC Good Food magazine and get triple-tested recipes delivered to your door, every month.

Events

Discover the dates and details of all the BBC Good Food Shows.

On TV

See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at goodfoodchannel.co.uk

Follow us

Join the BBC Good Food community by following us on Facebook, Twitter, Pinterest, Instagram and Google Plus.