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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

Results 41-50

• Lisa

  16 May 2009

  Lisa rated and commented on this recipe

  

  Lovely

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• Ruth

  24 May 2009

  Ruth rated and commented on this recipe

  

  Really nice, moist and very moreish! loved the topping too, since im a massive fan of cheesecake.

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• jai

  27 May 2009

  jai commented on this recipe

  Yummy, followed the recipe except for adding a handful of walnuts in the mixture. Will be my regular carrot cake recipe as I can eat twice as much! I always know an Angela recipe is never a waste of time or money, thanks Angela.

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• jai

  27 May 2009

  jai rated this recipe

  

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• Nicola

  03 June 2009

  Nicola rated and commented on this recipe

  

  Really easy to make and less fat than normal versions. It's very fruity, but I like it like that. Everyone was very impressed with it.

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• novice

  27 June 2009

  novice rated and commented on this recipe

  

  I didn't really like this cake. Wasn't anywhere near other good carrot cakes I've tasted. I kept it in the fridge after icing which made the cake taste odd because it was cold. I'm also not a fan of the topping combination.

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• vaf666

  02 August 2009

  vaf666 rated and commented on this recipe

  

  Wonderfully straightforward to make and tasted delicious. Got many complimebnts

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• IH8DAYLITE

  30 August 2009

  IH8DAYLITE commented on this recipe

  Hi the BEST substitute for sugar is STEVIA we tried it half and half last sunday and it was brilliant no difference at all, today were going to use ALL stevia, so it will be a no sugar carrot cake, i enjoyed it so much but i will feel less guilty knowing theres no sugar carbs or calories in it, but even half n half is brilliant!!.... ill report back later :o)

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• Melanie Day

  04 October 2009

  Melanie Day commented on this recipe

  This recipie was good, easy to make and the cake was a nice colour and texture. I didnt have any as it was a gift to a friend but she said it went down well at the party.

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• Trish

  05 November 2009

  Trish commented on this recipe

  Try Xylitol (you can get it from Sainsburys in the speciality foods section). It is an excellent substitute for sugar, especially if you are diabetic. It is natural & therefore not carcinogenic or bad for you. Patrick Holford (UK Nutritionist put me onto to this amazing sugar substitute) & I have not looked back since. It allows diabetics to have dessert without the fear of using chemically enhanced sweeteners!

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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

Preparation 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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