Member recipe
Member recipes are not tested in the GoodFood kitchen.

low fat carrot squares

By padwan88 (GoodFood Community)
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  • Preparation and cooking time
    • Total time
    • Plus 1 hour soaking time if using the raisins. 1 hour cooling time
  • Easy
  • Makes Squares
A light and healthy variation of the popular carrot cake
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Ingredients

  • 3 Tetley tea bags
  • 150ml boiled water
  • 340g Carrots, grated (or 300ml carrot juice)
  • 50ml Orange juice not from concentrated
  • 60g Raisins (optional)
  • 200g Supreme sponge flour
  • 1 tsp Baking Powder
  • 50g dairy free butter, softened
  • 50g soft brown sugar
  • 2 tsp mixed spice
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 1 large free range egg, beaten

Method

  • STEP 1
    Preheat oven to 180C and line a square tray with baking paper
  • STEP 2
    In a small bowl, add the tea bags and boiled water. Allow to brew for 10 minutes. If using the raisins add them here and allow to soak for 1 hour. Set aside until needed
  • STEP 3
    In a large bowl add all the dry ingredients EXCEPT the sugar. (flour, baking powder, mixed spice, cinnamon and salt)
  • STEP 4
    In a separate bowl creme together the butter and sugar until light and fluffy. Add the grated carrot and combine. Next gradually mix in the beaten egg, using a little flour to stop curdling.
  • STEP 5
    Drain the tea and raisin mix, keeping the tea juice and add the raisins to the egg mixture. Slowly add small amounts of the tea I Used around 4 tbsp. The mix should not be too runny at this stage and still hold its shape.
  • STEP 6
    Next add the orange juice and combine until all ingredients are incorporated.
  • STEP 7
    Pour the egg mixture into the dry ingredients and combine. Do not over mix the mixture as you want to keep the air there and not beat it out.
  • STEP 8
    Pour the cake mix into the prepared tray, and bake for 30-35 minutes or until golden brown and spongy to the touch. Check the middle is done using a skewer and if it come out clean then it is ready to be removed from the oven.
  • STEP 9
    Allow the cake to cool in the tray for 20 minutes. Then remove from the tray and place on a cool wire rack to completely cool for 1 hour.
  • STEP 10
    Decorate with a dusting of icing sugar (optional) and divide into 16 squares. They will keep for up to a week in an air tight container. Enjoy with tea or coffee either for breakfast or for a light snack :)
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