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NEW Carrot Cake
Ingredients
- 200g self-raising flour
- 100g wholemeal flour
- 2tsp baking powder
- 150g dark muscovado sugar
- 5 medium eggs
- 75ml rapeseed oil
- 350g carrots, grated
- 200g low-fat soft cheese
- 2tbsp icing sugar
- 1tbsp lemon juice
- 1 lemon, zest only - to decorate
Using rapeseed oil makes this a healthier alternative of a family favourite. This cake contains 60% less saturated fat per slice by using rapeseed oil in place of butter.
15 minutes to prepare and 45 minutes to cook.
Serves 12
25p-49p per serving
Total time 60 minutes
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NEW Carrot Cake
Recipe details
Using rapeseed oil makes this a healthier alternative of a family favourite. This cake contains 60% less saturated fat per slice by using rapeseed oil in place of butter.
Ingredients
- 200g self-raising flour
- 100g wholemeal flour
- 2tsp baking powder
- 150g dark muscovado sugar
- 5 medium eggs
- 75ml rapeseed oil
- 350g carrots, grated
- 200g low-fat soft cheese
- 2tbsp icing sugar
- 1tbsp lemon juice
- 1 lemon, zest only - to decorate
Nutritional information
- Carbohydrates: 38
- Calories: 280
- Sugar: 20
- Salt: 0.5
- Fat: 11
- Saturated fat: 2
- Fibre: 2
- Protein: 9
Instructions
- Preheat the oven to 180oC, gas mark 4.
- Grease and line the base of a 21cm round cake tin with baking parchment.
- Mix together the flours, baking powder and sugar.
- In a separate bowl, whisk the eggs and rapeseed oil until creamy.
- Fold the egg mixture into the flour mixture, along with the carrots.
- Spoon into the tin and bake for 45 minutes until cooked throughout.
- Cool slightly before removing from the tin.
- Allow to cool completely.
- Whisk together the soft cheese, icing sugar and lemon juice.
- Spread the icing on the cooled cake.
- Decorate with the lemon zest.
Cook's tip:
Ideal for freezing.