The ultimate makeover: Carrot cake

The ultimate makeover: Carrot cake

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(77 ratings)

By

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Cooking time

Prep: 30 mins Cook: 1 hr

Skill level

Easy

Servings

Cuts into 16 squares

Angela Nilsen rethinks traditional ingredients and baking techniques to create a healthier version of a classic

Nutrition and extra info

Additional info

  • Cake only
Nutrition info

Nutrition per serving

kcalories
217
protein
4g
carbs
31g
fat
9g
saturates
1g
fibre
2g
sugar
21g
salt
0.52g

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
  • ½ tsp finely grated orange zest
  • 1 ½ tsp lemon juice

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Method

  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.

Recipe from Good Food magazine, September 2008

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Comments

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annak19's picture

Fabulous cake, so delicious. Lovely to find a carrot cake recipe without nuts (I'm allergic). The orange really makes this cake in my opinion - sublime. Made it for the people I volunteer with and my other half was very disappointed to find there was none leftover for him. Will have to make again.

mannymanny's picture

simply delicious! I used 120 gr of walnuts instead of raisins and 200gr of soft cheese for the frosting as I didn't find Quark. Just a suggestion: use a strainer to sift the muscovado sugar as it can easily form lumps :) 5 stars!

Adele93's picture
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Really moist and delicious. Made this for my birthday party and everyone loved it and couldn't believe it was so healthy! I enjoyed the icing and didn't find it too runny but after making it put the iced cake straight into the fridge which probably helped and only added a little juice to taste.
The adjustments I made were that I added more raisins and juice of a whole large orange instead of just 3tbsp. Also popped in a bit extra cinnamon and 1tsp of ground mixed spice. I will definitely be making this again! :)

penguin39's picture

Just baked this for my parents' anniversary as carrot cake is one of their favourites but my mum is on a diet. Its awesome, my dad said its one of the best cakes I've made :) I actually love the frosting and so did he - but i stopped at 1tsp of fresh lemon juice, perhaps that's why others have found it too runny? And i used Philidelphia Lightest for the soft cheese part, as well as the Quark. Also added 16 walnut halves on the top for decoration, one for each square! Would definitely make it again and recommend, just the egg part is a bit of a faff.

stephanieham019's picture
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Amazing!! Made this for two birthdays and both recipients said it was the best cake they have ever tasted.

I used sunflower oil instead of rapeseed, and added a bit of vanilla essence. I only measured the ingredients approximately and it worked out great, moist, tasty and healthier than usual.

For the topping I used 300g extra light Philadelphia, 150g butter and 150g icing sugar and added walnuts on top for decoration. Perfect.

kisempire's picture

Cake is wonderfully moist. Only had 50g of raisins and used light instead of dark sugar but it came out very well. Also had no Quark so just used 200G extra light soft cheese instead.

ciaraconroy's picture
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Tried this out because of the high rating and of course low fat alternative to my favourite cake! Cake turned out drier than I thought it would be, but I was cautious with the oil and prob didn't add the full amount, leaving it less moist! Added tsp mixed spice and extra cinnamon also which tasted good! However in my opinion the icing does not deserve the high ratings-tasted pretty awful yesterday when I made it initially, however prepared to give it a 2nd chance and after being in fridge overnight tasted much better today...but still just 'ok'!

neeshasihra's picture
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I have made this cake so many times now and it is always so well received. Admittedly, I do use full fat cream cheese, icing sugar and juice from an orange for the frosting - which is naughty but very nice. I will definitely be trying the healthier frosting though, as it does seem to have good reviews.

I have also adapted the recipe slightly, I add extra sultanas (as I love them) and also add mixed spice and grated nutmeg (to personal taste). I have also used this recipe to make cupcakes as too and they work equally well. In fact, I think I prefer it as a cupcake (but thats just personal preference). This is becoming one of my favourite recipes!!! Definitely a keeper!!!

janjan87's picture
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The cake was lovely and moist! It was a bit of a faff to make and ended up with lots of washing up but it was well worth it. I made two batches of the cake, one I used the suggested icing in the recipe for one and the other I used my own recipe. Sorry to say but the icing suggested in the recipe is awful. It's runny and just dripped over the sides of the cake. Not to mention the fact it tasted horrible. I realise the point of it is to try and make this a healthier version of the cake but it just didn't work at all for me. So I scrapped it off and made up another batch of my own. I use 250g mascarpone, 100g quark, 50g sifted icing sugar and half the juice of an orange. Yes naughty but ultimately much nicer. I will use the cake recipe again as it was perfect. I added in 1 tsp of mixed spice to give it a bit more umph.

kev540's picture
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Do not make this icing.

kev540's picture
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Icing is terrible its not icing more of a runny mess.

vivienmary's picture
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Sorry forgot to rate, 4 stars!

vivienmary's picture
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Thought this was a very good version of Carrot cake, didnt put the icing on as husband doesnt like cream cheese icing. Out of all the "alternative low-fat cakes" from Angela Nilsen that I have baked so far, the Victoria Sandwich and Chocolate Brownies are our favourites, but the others are great as well, so many thanks for all these low fat recipes, will continue to try as many as possible.

libby0's picture
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Can't believe its healthy. VERY delicious. Everyone who has tasted it wants the recipe. I am delighted to have discovered quark. Best frosting ever and the cake is so light. YUM!

jaysmith's picture
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Wow! Absolutely gorgeous!

auntyy's picture

Fantastic !
Made this for my Goddaughters 2nd birthday party, the kids didn't get a look in as the adults scoffed the lot ! I don't eat my cakes very often (just love baking) but even I went back for seconds.
Substituted Philli light for Quark (local shops don't stock it), and grated a large orange for topping along with some of it's juice.
Been told to make it for the next family get together !

parich50's picture

This is a truly great carrot cake recipe, very easy to follow and on the few occasions I have made it its been consistently good. I had a carrot cake bake off with my mother in law who thinks she can cook. This one won hands down.

jobloggs234's picture
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A lovely light cake - didn't bother with icing and just ate it without. Used s.r. wholemeal flour as had no plain, reduced the baking powder by half, used light olive oil and sultanas. Also split mixture into loaf tins as didn't have the one stated, and froze one cake for later, cut each into 8 squares and enjoyed as a fab treat with a cuppa!

joannglahn's picture

Hello Angela, I would like to make this recipe but am not sure about the ingredients. Please clarify. Is self-rising flour used in addition to the already listed flour? How many eggs are there? thanks

gazelleie's picture
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Just made this cake and it is delicious! I used sultanas instead and they really give it that ZING! Very light and moreish! Perfect for our BBQ tomorrow. However I did not use their suggested icing and it is perfect (and healthier without!!) True Genius

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