The ultimate makeover: Carrot cake

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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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• spy67

  04 January 2010

  spy67 rated this recipe

  

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• kaths binder

  10 January 2010

  kaths binder rated this recipe

  

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• stephenmccomb

  16 March 2010

  stephenmccomb rated this recipe

  

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• jelly and ice cream <3

  20 March 2010

  jelly and ice cream <3 rated this recipe

  

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• Pelupi

  01 April 2010

  Pelupi rated and commented on this recipe

  

  Excellent. Will never bother with a full fat version gain

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• KIRSTENSMITH

  05 April 2010

  KIRSTENSMITH rated and commented on this recipe

  

  One of the lightest, moistest cakes I have ever made. Like some others have commented, you wouldn't necessarily know its a carrot cake but it's delicious none the less. My only criticism is that you wouldn't be able to 'ice' the whole of the cake in one go if you were planning on saving some for later as the soft cheese/quark mixture will never set. Worth making though

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• Annab

  08 April 2010

  Annab rated and commented on this recipe

  

  This cake is lovely! Moist and gooey and totally yummy. It tastes as if it should be packed full of calories, but it's a fabulous alternative to the full fat version. You have to make it!

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• Ruth

  10 May 2010

  Ruth commented on this recipe

  Lovely and light, my favourite carrot cake recipe. I use plain white flour and normal vegetable oil, which works fine. The topping is very moreish!

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• Itskitty

  24 May 2010

  Itskitty rated and commented on this recipe

  

  I made it last Saturday and it came out lovely -- even though I didn't strictly follow the measurements but my mom thought it was a bit too moist though could anyone suggest how i can make it a bit less moist? Btw, I put all of the grated carrots into the batch, including some carrot juice. Did it affect the moisture? do you put in the juice or drain it out? Lovely anyway definitely a keeper recipe!

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• michaelbrowne57

  25 May 2010

  michaelbrowne57 rated and commented on this recipe

  

  To make this even more diabetic friendly, I made the following changes: only 100g raisins, previously rinsed in boiling water; just 70g dark brown sugar, and I added 100 drops 0 kcal sweetner (Stevia). For the topping I used 100ml 0% fat low cal cream, 50 drops sweetner, 1/2 tsp orange zest and 1 1/2 tsp lemon juice, all whipped together. The cake vanished almost as soon as it was finished!

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• blulou

  07 June 2010

  blulou rated and commented on this recipe

  

  This is a lovely cake, really light and moist. It was even better the next day. I didnt make the topping so I cannot comment on that, I just used a drizzle of icing made with lemon zest and juice and the leftover orange juice with icing sugar. I did add ground ginger and nutmeg to the mix as I know how I like my cake spiced. Next time will try adding a few walnuts or pecans.

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• Food Stuff

  27 September 2010

  Food Stuff rated and commented on this recipe

  

  YUMMY! A hit with the whole family and was lovely and moist. It has very few calories compared with other carrot cakes but you certainly can't tell from the taste. I will definitely be making this one again.

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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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