Lighter Spiced Carrot Cake
This wholesome and moist spiced carrot and sweet potato traybake is a delightful treat for any occasion. Packed with nutritious ingredients and topped with a zesty orange icing, this cake is sure to impress your family and friends.
— Constant Cookbook
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 carrots , grated
- 140g sweet potatoes , peeled and grated
- 200g sultanas
- 2 large eggs
- 4 tbsp agave syrup
- juice 2 oranges
- 200g Quark
- 50g fromage frais
- 3 tbsp icing sugar , sifted
- zest 1 orange
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.
Cook Time
30M
Prep Time
PT30M
Yield
CUTS INTO 15 squares
Nutrition
- Calories: 269 calories
- Fat Content: 10 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 38 grams carbohydrates
- Sugar Content: 25 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 6 grams protein
- Sodium Content: 0.4 milligram of sodium
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