A healthy eating idea.
Suitable for Vegetarians
Carrot cake is a deliciously moist cake and has to be one of my favourites. This carrot cake recipe is a variation of one by Delia Smith, which I've adapted over the years to suit my families tastes.
Serves 12
For the carrot cake
5 oz (150 g) dark brown soft sugar, sifted
2 large eggs
4 fl oz (120 ml) sunflower oil
7 oz (200 g) wholemeal self-raising flour
1½ level teaspoons bicarbonate of soda
3 rounded teaspoons mixed spice
Grated zest 1 orange
Juice of half an orange
7 oz (200 g) carrots, peeled and coarsely grated
6 oz (275 g) chopped dates
For the topping:
9 oz (250 g) Quark (skimmed-milk soft cheese)
¾ oz (20 g) icing sugar
2 teaspoons vanilla extract
Grated zest of one orange
1 level teaspoon ground cinnamon, plus extra for dusting
Pre-heat the oven to gas mark 3, 325°F (170°C).
Line the base of a deep non-stick square cake tin (measuring 8 x 8 inches) with silicone/grease proof paper.
First beat together the sugar, eggs and oil in a bowl for a couple of minutes until smooth.
Now sift together the flour, bicarbonate of soda and the mixed spice into the bowl. Mix well and then fold in the orange zest, orange juice, dates and carrots.
Then pour the mixture into the tin and bake in the centre of the oven for 35 to 40 minutes. To check it's cooked poke the middle of the cake with a skewer. If it comes out clean it's done.
Once cooked, remove from the oven and leave to cool on the side.
To make the topping, mix the quark, icing sugar, vanilla extract, orange zest and cinnamon together until light and fluffy. Cover the bowl with clingfilm and put in the fridge for a couple of hours to chill.
Once the cake has cooled, take it out of the tin and spread the topping over it. The cake has to be cold, otherwise the topping will start to melt.
Sprinkle with ground cinnamon and cut into 12 pieces.
We hope you enjoy this healthy low fat recipe.