Lighter spiced carrot cake
The recipe Lighter spiced carrot cake can be made in roughly 1 hour. One portion of this dish contains roughly 6g of protein, 9g of fat, and a total of 269 calories. This recipe serves 15 and costs 62 cents per serving. It is a good option if you're following a lacto ovo vegetarian diet. This recipe from BBC Good Food requires rapeseed oil, wholemeal rye flour, quark, and icing sugar. It will be a hit at your Easter event. 407 people were glad they tried this recipe. With a spoonacular score of 46%, this dish is pretty good. If you like this recipe, you might also like recipes such as Carrot Cake (lighter ), Spiced Carrot Cake, and Spiced Carrot Cake With Coconut Cream.
Servings: 15
Preparation duration: 30 minutes
Cooking duration: 30 minutes
Ingredients:
4 tbsp agave syrup
2 tsp baking powder
1 tsp bicarbonate of soda
140g carrots, grated
100g dark soft brown sugar
2 large eggs
3 tbsp icing sugar, sifted
juice 2 oranges
1 tbsp mixed spice
zest 1 orange
200g Quark
125ml rapeseed oil, plus a little extra for greasing
200g sultanas
140g sweet potatoes, peeled and grated
300g wholemeal flour
Equipment:
oven
mixing bowl
whisk
skewers
Cooking instruction summary:
Heat oven to 180C/160C fan/gas 4.Grease and line a 20 x 30cm traybaketin with baking parchment. Mix togetherthe flour, baking powder, bicarb, spiceand sugar in a big mixing bowl. Stir inthe grated carrots, sweet potatoesand sultanas. In a jug, whisk togetherthe eggs, rapeseed oil, agave syrupand juice from 1 orange. Tip the wetingredients into the bowl and stir tocombine, then scrape into the tin.Bake for 25-30 mins until a skewerpoked in comes out clean. Prick allover with a skewer and drizzle over theremaining orange juice. Cool in the tin.Once cool, make the icing. Stir thequark with a spoon to make it a bitsmoother, then fold in the fromagefrais, icing sugar and orange zest.Spread all over the cake and sliceinto squares to eat.
Step by step:
1. Heat oven to 180C/160C fan/gas 4.Grease and line a 20 x 30cm traybaketin with baking parchment.
2. Mix togetherthe flour, baking powder, bicarb, spiceand sugar in a big mixing bowl. Stir inthe grated carrots, sweet potatoesand sultanas. In a jug, whisk togetherthe eggs, rapeseed oil, agave syrupand juice from 1 orange. Tip the wetingredients into the bowl and stir tocombine, then scrape into the tin.
3. Bake for 25-30 mins until a skewerpoked in comes out clean. Prick allover with a skewer and drizzle over theremaining orange juice. Cool in the tin.Once cool, make the icing. Stir thequark with a spoon to make it a bitsmoother, then fold in the fromagefrais, icing sugar and orange zest.
4. Spread all over the cake and sliceinto squares to eat.
Nutrition Information:
