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Lighter spiced carrot cake

Ingredients

  1. Step 1 125ml rapeseed oil , plus a little extra for greasing
  2. Step 2 300g wholemeal flour
  3. Step 3 2 tsp baking powder
  4. Step 4 1 tsp bicarbonate of soda
  5. Step 5 1 tbsp mixed spice
  6. Step 6 100g dark soft brown sugar
  7. Step 7 140g carrot , grated
  8. Step 8 140g sweet potato , peeled and grated
  9. Step 9 200g sultana
  10. Step 10 2 large eggs
  11. Step 11 4 tbsp agave syrup
  12. Step 12 juice 2 oranges
  13. Step 13 200g quark
  14. Step 14 50g fromage frais
  15. Step 15 3 tbsp icing sugar , sifted
  16. Step 16 zest 1 orange
Lighter spiced carrot cake
Calories: 269 Carbohydrate: 38 g Protein: 6 g Fat: 10 g
Cook time: 60 minutes Prep time: 30 minutes Total time: 90 minutes Servings: 15

TAGS

Afternoon tea Dessert British Josh Eagleton 30-60 minute 400 kcal or less Bake it better Garden glut Healthier Healthy cake Less fat Lighter bake Lower fat Make Ahead Over an hour Sarah Cook Sponge Vegetable cake

Directions

  1. Step 1 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.
  2. Step 2 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.