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Recipe by Angela Nilsen

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1. Heat oven to 160C/fan 140C/gas 3. For the cake, finely grate the zest from the orange and squeeze 3 tbsp of juice. Pour the juice over the raisins in a bowl, stir in zest, then leave to soak while you make the cake. Lightly oil and line the base of a deep 20cm square cake tin. Mix the flours with 1 tsp baking powder, bicarbonate of soda and cinnamon.
2. Separate one of the eggs. Put the white in a small bowl and the yolk in a large one. Break the remaining whole egg in with the yolk, then tip in the sugar. Whisk together for 1-2 mins until thick and foamy. Slowly pour in the oil and continue to whisk on a low speed until well mixed. Tip in the flour mix, half at a time, and gently stir it into the egg mixture with a rubber spatula or big spoon. The mix will be quite stiff. Put the extra pinch of baking powder in with the egg white and whisk to soft peaks.
3. Fold the carrot, raisins (and any liquid) into the flour mixture. Gently fold in the whisked egg white, then pour into the tin. Jiggle the tin to level the mixture. Bake for 1 hr until risen and firm or until a skewer inserted in the centre comes out clean. Leave to cool in the tin 5 mins, turn out onto a wire rack, peel off the paper, then leave until cold.
4. To make the frosting, stir the soft cheese, Quark, icing sugar and orange zest together - don't overbeat. Stir in the lemon juice. Swirl the frosting over the cake and cut into 16 square. This cake is even better if left well wrapped for a day or two before icing and eating. Will keep up to 5 days uniced in an airtight tin, or in the fridge if iced.

Per square

217 kcalories, protein 4g, carbohydrate 31g, fat 9 g, saturated fat 1g, fibre 2g, salt 0.52 g

Latest comments and suggestions

• sheppy

  03 October 2008

  sheppy rated and commented on this recipe

  

  A new carrot cake! I do have a soft spot for carrot cakes - one to try this weekend I think.

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• Joanna

  03 October 2008

  Joanna commented on this recipe

  Definitely making this carrot cake, much less fat than my recipe! What is Quark ? Never seen it in my country.

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• Laura

  04 October 2008

  Laura commented on this recipe

  I'll definitely give this a try. Quark cheese is similar to fromage frais. I'll be using Philadelphia.

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• sheila w

  13 October 2008

  sheila w commented on this recipe

  Hi, there are no eggs given in the list of ingredients, and is only one type of flour used? - method says to mix flours with bicarb etc..

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• unanic

  14 October 2008

  unanic commented on this recipe

  Twe eggs and 115g self-raising flour are missing from the list of ingredients, I have made this cake many times and it is to die for even without the frosting,it is a healthy carrot cake.

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• Ali

  17 October 2008

  Ali commented on this recipe

  Yes, there are definitely a couple of ingredients missing from the list, Good Food team....

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• GoodKevin_G

  18 October 2008

  GoodKevin_G rated and commented on this recipe

  

  I made this yesterday; absolutely delicious! Lovely and moist and the frosting is divine.

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• tydrawirafon

  18 October 2008

  tydrawirafon commented on this recipe

  Made this the other day from the recipe in the Mag (Sept 08) Its the nicest carrot cake ever, so moist and light and the raisins soaked in orange juice were sooo juicy. I'm a novice and really suprised myself by how delicious this was - much much better than any shop bought and I made it !!! Remember the eggs and SR Flour (they are mentioned in the Method), and I used light brown sugar as its what I had in. Quark is a virtually fat free soft cheese - if you are in the UK I got a 250g tub in Morrisons. Well done Angela Nilsen for a lovely healthier recipe.

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• jonboy

  20 October 2008

  jonboy rated and commented on this recipe

  

  this cake was so easy, i'm only just getting into the home cooking thing and what have i been missing? the list of ingredients are missing a couple of things, although listed in the method(but not the self raising flour!), thank heaven for reviews as someone said what the missing ingredients were, the out come of the cake is LUSH!! plenty of quark and soft cheese left over so will need to make it again so these are not wasted!!

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• Andrea

  22 October 2008

  Andrea commented on this recipe

  Thanks for pointing out the missing ingredients and apologies for missing them out originally. Must've been a gremlin in the system! It's fixed now, happy cooking!

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• berol

  22 October 2008

  berol rated this recipe

  

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• verityrose

  23 October 2008

  verityrose rated and commented on this recipe

  

  Excellent recipe. Forgot to add the sugar while beating the eggs, so I added them afterwards. Still works! I was worried when the batter was stiff but it is fine. To make it even healthier I left out the icing. Delicious.

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• buttons

  26 October 2008

  buttons commented on this recipe

  I made this for a family dinner and it tasted absolutley delicious. It was my first attempt at making a cake and I haven't stopped since!!

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• Julie Bahrain

  28 October 2008

  Julie Bahrain rated and commented on this recipe

  

  Lovely carrot cake. I took it to work for my birthday and everyone loved it.

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• Jane

  11 November 2008

  Jane rated and commented on this recipe

  

  Best carrot cake recipe ever! Had to tweek the flour ingredients as I'm wheat/gluten intolerant (severely), so used an extra spoonful of baking powder and 230g Doves Farm plain white flour. It's light, moist and utterly delicious :)

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• Tani

  25 November 2008

  Tani commented on this recipe

  i really didn't like it, it tasted like a fruit cake, not carrot cake =(

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Ingredients

FOR THE CAKE

• 1 medium orange
• 140g raisins
• 125ml rapeseed oil
• 115g plain wholemeal flour
• 1 tsp baking powder , plus a pinch
• 1 tsp bicarbonate of soda
• 1 rounded tsp ground cinnamon
• 140g dark muscovado sugar
• 280g finely grated carrots (about 375-400g carrots before peeling)
• 2 eggs
• 115g self-raising flour

FOR THE FROSTING

• 100g light soft cheese , straight from the fridge
• 100g Quark
• 3 tbsp sifted icing sugar
• 1/2 tsp finely grated orange zest
• 1 1/2 tsp lemon juice

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Difficulty and servings

Cuts into 16 squares

Preperation and cooking times

Prep 30 mins

Cook 1 hr

Cake only

Ingredients

FOR THE CAKE

• 1 medium orange
• 140g raisins
• 125ml rapeseed oil
• 115g plain wholemeal flour
• 1 tsp baking powder , plus a pinch
• 1 tsp bicarbonate of soda
• 1 rounded tsp ground cinnamon
• 140g dark muscovado sugar
• 280g finely grated carrots (about 375-400g carrots before peeling)
• 2 eggs
• 115g self-raising flour

FOR THE FROSTING

• 100g light soft cheese , straight from the fridge
• 100g Quark
• 3 tbsp sifted icing sugar
• 1/2 tsp finely grated orange zest
• 1 1/2 tsp lemon juice

Per square

217 kcalories, protein 4g, carbohydrate 31g, fat 9 g, saturated fat 1g, fibre 2g, salt 0.52 g

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