Lighter spiced carrot cake

30-60 minutes 400 kcal or less bake it better garden glut healthier healthy cake less fat lighter bakes lower fat make ahead over an hour sponge vegetable cake

N/A

Cuts into 15 squares

Source

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

Method

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.