Lighter spiced carrot cake

Lighter spiced carrot cake

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(6 ratings)

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Cooking time

Prep: 30 mins Cook: 30 mins Plus cooling

Skill level

Easy

Servings

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

Additional info

  • Freeze un-iced
Nutrition info

Nutrition per square

kcalories
269
protein
6g
carbs
38g
fat
10g
saturates
1g
fibre
3g
sugar
25g
salt
0.4g

Ingredients

  • 125ml rapeseed oil, plus a little extra for greasing
  • 300g wholemeal flour
  • 2 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 1 tbsp mixed spice
  • 100g dark soft brown sugar
  • 140g carrots, grated
  • 140g sweet potatoes, peeled and grated
  • 200g sultanas
  • 2 large eggs
  • 4 tbsp agave syrup
  • juice 2 oranges

For the icing

  • 200g Quark
  • 50g fromage frais
  • 3 tbsp icing sugar, sifted
  • zest 1 orange

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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.

Recipe from Good Food magazine, November 2012

Comments, questions and tips

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Comments

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totybear1's picture
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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
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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
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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
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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
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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
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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.

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
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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

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