LIGHTER SPICED CARROT CAKE

Lighter spiced carrot cake image

All the joy of baking with healthier results! This traybake uses sweet potato for natural sweetness and lower fat frosting

Provided by Sarah Cook

Time 1h

Yield Cuts into 15 squares

Number Of Ingredients 16

Ingredients

125ml rapeseed oil , plus a little extra for greasing
300g wholemeal flour
2 tsp baking powder
1 tsp bicarbonate of soda
1 tbsp mixed spice
100g dark soft brown sugar
140g carrot , grated
140g sweet potato , peeled and grated
200g sultana
2 large eggs
4 tbsp agave syrup
juice 2 oranges
200g quark
50g fromage frais
3 tbsp icing sugar , sifted
zest 1 orange

Steps:

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.

Nutrition Facts : Calories 269 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 25 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.4 milligram of sodium