Carrot cake
prep: 20 mins
cook: 25-30 mins + 1 hour cooling
serving: 18
Nutrition Facts
each serving
KCal
141
Carbs
16.2g
fiber
2.6g
Protein
5.8g
Fat
5.2g
Saturates
0.6g
Sugars
4.8g
Salt
0.2g
Fruit/Veg Portion
-
Ingredients
all 14 types- 300g wholemeal flour
- 1 tsp baking powder
- 2 tsp mixed spice
- 3 eggs, beaten
- 1 banana, mashed
- 3 tbsp granulated sweetener
- 50ml rapeseed oil + 2 tsp to oil the tin
- 50g sultanas
- 400g carrots
- For the topping:
- 250g fat-free quark (cream cheese)
- 1 tbsp granulated sweetener
- zest 1 orange
- 20g walnut pieces
Directions
6 steps in totalStep 1
Heat the oven to 180°C/gas 4 and lightly grease a 20cm x 25cm cm cake tin with the rapeseed oil.
Step 2
In a bowl, mix the flour, baking powder and spice together.
Step 3
In another bowl add egg and banana and beat well. Mix in the sweetener and oil.
Step 4
Gradually fold the dry ingredients into the banana, egg and oil mixture, then fold in the sultanas and carrots.
Step 5
Pile the mixture into cake tin and bake for 25-30 minutes then remove from the oven and allow to cool on a wire rack.
Step 6
When the cake is cool, cover with the sweetened quark and top with orange zest and walnut pieces.
PRINT
I MADE IT
