The ultimate makeover: Carrot cake

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Results 101-120

• wendy

  11 March 2012

  wendy commented on this recipe

  i did not find quark so I used ricotta ... turned out really wekk just the same ;)

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• David G

  20 March 2012

  David G rated and commented on this recipe

  

  Very nice and easy to make but since when did we have "frosting" in Britain? Don't you mean icing?

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• Jane

  21 March 2012

  Jane commented on this recipe

  Excellent recipe. A light moist cake which because of the healthy ingredients you don't have to feel too guilty about eating. My partner loved it too but did ask if next time there could be a touch more frosting

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• Maria

  23 March 2012

  Maria commented on this recipe

  This is the best carrot cake I've ever made! It's an awesome recipe, will try it again soon. I think this cake would be a little bit better if you add a small pinch of salt to dry ingridients (in the end of the first step).

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• Josy G

  19 April 2012

  Josy G rated and commented on this recipe

  

  Lovely recipe, made it with my 5 year old nephew and turned out fantastic!

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• Stoobs

  20 April 2012

  Stoobs rated and commented on this recipe

  

  Absolutely fantastic carrot cake. Really really moist and the perfect flavour. There are quite a few different steps as cake making goes but it's worth the time, took me a bit longer than stated. I'm going to be making this recipe for ever more. Brilliant. Thanks Angela for another professional quality recipe.

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• JRScott

  22 April 2012

  JRScott rated and commented on this recipe

  

  Was delicious without being too sinful. I will use this icing for other things as it's yummy and not too sweet. The cake could be eaten without icing for those being very strict with themselves.

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• pinkylin

  03 May 2012

  pinkylin commented on this recipe

  I made this for the first time the other week and omg it was amazing everyone thought I had bought it. It was so moist and delicous so Im making it again today. Im hoping the first time wasnt just begginers luck and that this one turns out the same the only ingrediant I changed was the raisins I didnt have any so I used sultanas and it was gorg cant wait to eat it again now hehehe.

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• ziggy

  09 May 2012

  ziggy commented on this recipe

  I made this for on the Bank Holiday weekend. The recipe is easy to follow, and the cake itslef is as described by everyone - light & moist. I was however disappointed with the frosting/icing. It was so runny, and that was without adding the lemon juice. Will add more sugar and less quark next time!

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• Neil

  12 May 2012

  Neil commented on this recipe

  this recipe is absolutely brilliant cake tastes beautiful and is very simple to make.

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• Lionel

  25 May 2012

  Lionel commented on this recipe

  This is a fab recipe. I added some fresh pineapple and another time, a few provencal glace cherries. Both good. I also used a little agave syrup instead of sugar. Even more healthy.

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• JillyT

  27 June 2012

  JillyT rated and commented on this recipe

  

  Made this cake with a few tweeks and loved it! used sunflower oil as didnt have rapeseed, light brown muscavado sugar, and sultanas. May up the cinnamon next time as couldnt taste it. Used philly, butter and icing sugar for icing with a teaspoon of vanilla. Cake also took alot longer to cook in my over, just kept checking it till it was done. Will definately make this cake again :-)

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• Gazelle

  07 July 2012

  Gazelle rated and commented on this recipe

  

  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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• onepaloverde

  21 August 2012

  onepaloverde commented on this recipe

  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

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• Jo Bloggs

  29 August 2012

  Jo Bloggs rated and commented on this recipe

  

  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!

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• Paul Richards

  07 September 2012

  Paul Richards commented on this recipe

  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.

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• Aunty Y

  08 September 2012

  Aunty Y commented on this recipe

  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 !

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• Jay

  31 October 2012

  Jay rated and commented on this recipe

  

  Wow! Absolutely gorgeous!

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• Libby0

  02 November 2012

  Libby0 rated and commented on this recipe

  

  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!

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• Viv

  02 November 2012

  Viv commented on this recipe

  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.

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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 SERVING

217 kcalories, protein 4g, carbohydrate 31g, fat 9 g, saturated fat 1g, fibre 2g, sugar 21g, salt 0.52 g

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