Traybake recipe for 4 - 8 people, takes only 30 mins; recipe has rapeseed oil, wholemeal flour, baking powder, bicarbonate of soda, mixed spice, brown sugar, carrot, sweet potato, sultana, large egg, agave syrup, orange, quark, fromage frais, icing sugar and orange.
Lighter spiced carrot cake
Course: Traybake
Servings
4 - 8
servings
Prep time
30 mins
Ingredients
- Rapeseed Oil: 125ml rapeseed oil, plus a little extra for greasing
- Wholemeal Flour: 300g wholemeal flour
- Baking Powder: 2 tsp baking powder
- Bicarbonate Of Soda: 1 tsp bicarbonate of soda
- Mixed Spice: 1 tbsp mixed spice
- Brown Sugar: 100g dark soft brown sugar
- Carrot: 140g carrot, grated
- Sweet Potato: 140g sweet potato, peeled and grated
- Sultana: 200g sultana
- Large Egg: 2 large eggs
- Agave Syrup: 4 tbsp agave syrup
- Orange: juice 2 oranges
- Quark: 200g quark
- Fromage Frais: 50g fromage frais
- Icing Sugar: 3 tbsp icing sugar, sifted
Directions
- 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.
