The Ultimate Low-Fat Moist Carrot Cake Recipe

Name: The Ultimate Low-Fat Moist Carrot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 175 g dark brown sugar; 2 large eggs, at room temperature; 120 ml sunflower oil; 200 g wholemeal self-rising flour; 1 1/2 teaspoons bicarbonate of soda; 3 teaspoons mixed spice; 1 grated orange, zest of; 200 g carrots, peeled and coarsely grated; 175 g sultanas (optional); For the topping; 250 g Quark (skimmed milk soft cheese); 20 g caster sugar; 2 teaspoons vanilla extract; 1 teaspoon ground cinnamon; For syrup glaze; 1/2 small orange, juice of; 1 tablespoon lemon juice; 40 g dark brown sugar

Servings: persons

175 g dark brown sugar
2 large eggs, at room temperature
120 ml sunflower oil
200 g wholemeal self-rising flour
1 1/2 teaspoons bicarbonate of soda
3 teaspoons mixed spice
1 grated orange, zest of
200 g carrots, peeled and coarsely grated
175 g sultanas (optional)
For the topping
250 g Quark (skimmed milk soft cheese)
20 g caster sugar
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
For syrup glaze
1/2 small orange, juice of
1 tablespoon lemon juice
40 g dark brown sugar

1
You will need a non-stick baking tin measuring 25.5cm x 15cm (10 x 6 inches) and 2.5 cm (1 inch) deep, the base lined with greaseproof paper.
2
Preheat oven to gas mark 3, 325u00b0F, 170u00b0C.
3
Begin by whisking the sugar, eggs and oil together in a bowl using an electric hand whisk for 2-3 minutes. Then sift the flour, bicarbonate of soda and the mixed spice into the bowl, tipping in all the bits of bran that are left in the sieve.
4
Now stir all this together and then fold in the orange zest, carrots and sultanas.
5
Pour the mixture into the prepared tin and bake on the centre shelf of the oven for 35-40 minutes, until it is well risen and feels firm and springy to the touch when lightly pressed in the centre.
6
While the cake is cooking, make the topping by mixing all the ingredients in a bowl until light and fluffy, then cover with clingfilm and chill for 1-2 hours or until needed.
7
Now you need to make the syrup glaze, and to do this whisk together the fruit juices and sugar in a bowl. When the cake comes out of the oven, stab it all over with a skewer and quickly spoon the syrup over as evenly as possible.
8
Leave the cake on one side to cool in the tin, during which time the syrup will be absorbed.
9
Then, when the cake is completely cold, remove from the tin. spread the topping over, cut into 12 squares and dust with a little more cinnamon.

699

kcal

Calories

Fat

113

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 175 g dark brown sugar, 2 large eggs, at room temperature, 120 ml sunflower oil, 200 g wholemeal self-rising flour, and more.

Yes, The Ultimate Low-Fat Moist Carrot Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

The Ultimate Low-Fat Moist Carrot Cake

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