- Cook Time: 30 mins
- Serving: 4 - 8 Persons
Nutrition facts (per portion)
- Calories: 269
- Carbohydrate Content: 38g
- Fat Content: 10g
- Fiber Content: 3g
- Protein Content: 6g
- Saturated Fat Content: 1g
- Sodium Content: 0.4g
- Sugar Content: 25g
Lighter spiced carrot cake Recipe
Lighter spiced carrot cake is a Traybake recipe for 4 - 8 people, takes only 30 mins; recipe has rapeseed oil, wholemeal flour and baking powder.
Ingredients
- Carrot - 140g carrot, grated
- Brown Sugar - 100g dark soft brown sugar
- Sweet Potato - 140g sweet potato, peeled and grated
- Orange - juice 2 oranges
- Rapeseed Oil - 125ml rapeseed oil, plus a little extra for greasing
- Bicarbonate Of Soda - 1 tsp bicarbonate of soda
- Baking Powder - 2 tsp baking powder
- Sultana - 200g sultana
- Large Egg - 2 large eggs
- Agave Syrup - 4 tbsp agave syrup
- Wholemeal Flour - 300g wholemeal flour
- Fromage Frais - 50g fromage frais
- Mixed Spice - 1 tbsp mixed spice
- Quark - 200g quark
- Icing Sugar - 3 tbsp icing sugar, sifted
Instructions
- 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.