- 125ml rapeseed oil, plus a little extra for greasing
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
- 300g wholemeal flour
- 2 tsp baking powder
Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…
- 1 tsp bicarbonate of soda
Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…
- 1 tbsp mixed spice
- 100g dark soft brown sugar
- 140g carrot, grated
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 140g sweet potato, peeled and grated
Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…
- 200g sultana
- 2 large egg
- 4 tbsp agave syrup
Agave syrup (also known as agave nectar) is a naturally occurring sweetener similar in…
- juice 2 oranges
One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…
For the icing
Heat oven to 180C/160C fan/gas 4. Grease and line a 20 x 30cm traybake tin with baking parchment. Mix together the flour, baking powder, bicarb, spice and sugar in a big mixing bowl. Stir in the grated carrots, sweet potatoes and sultanas. In a jug, whisk together the eggs, rapeseed oil, agave syrup and juice from 1 orange. Tip the wet ingredients into the bowl and stir to combine, then scrape into the tin. Bake for 25-30 mins until a skewer poked in comes out clean. Prick all over with a skewer and drizzle over the remaining orange juice. Cool in the tin.
Once cool, make the icing. Stir the quark with a spoon to make it a bit smoother, then fold in the fromage frais, icing sugar and orange zest. Spread all over the cake and slice into squares to eat.
How we made it healthierHealthy bakes can sometimes be a little dry as they contain less fat. Adding grated veg is a great way to combat this. As well as carrots, we added sweet potatoes – which also have the benefit of naturally sweetening the batter, allowing us to reduce the sugar. Soaking the sponge in extra fruit juice once it’s baked also helps to keep it moist. We still needed a little fat, so we used rapeseed oil, which is a healthier alternative to butter or sunflower oil.