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Carrot cake

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This healthy version is easy to make. We cut it into 18 but you could easily divide it into 24 small squares for a party.
Serves
18
Prep
20 mins
Cook
25-30 mins + 1 hour cooling
Each 76g serving contains
KCal
141
Carbs
16.2g
Fibre
2.6g
Protein
5.8g
Fat
5.2g
Saturates
0.60g
Sugars
4.8g
Salt
0.20g
Portion Fruit & Veg
0
Ingredients
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Ingredients
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
  1. Heat the oven to 180°C/gas 4 and lightly grease a 20cm x 25cm cm cake tin with the rapeseed oil.
  2. In a bowl, mix the flour, baking powder and spice together.
  3. In another bowl add egg and banana and beat well. Mix in the sweetener and oil.
  4. Gradually fold the dry ingredients into the banana, egg and oil mixture, then fold in the sultanas and carrots.
  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.
  6. When the cake is cool, cover with the sweetened quark and top with orange zest and walnut pieces.
Chefs tips
  • Make sure the cake is completely cooled before topping otherwise the cream cheese will melt.
  • Try cutting into small squares before you top it, then pipe a blob of sweetened cream cheese onto each square and sprinkle with orange zest and a piece of walnut.
  • You could use cinnamon in place of mixed spice or try using different nuts such as hazelnuts or almonds.

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