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Carrot cake

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Carrot cake
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 (excludes serving suggestion)
KCal
141
Carbs
16.2g
Fibre
2.6g
Protein
5.8g
Fat
5.2g
Saturates
0.6g
Sugars
4.8g
Salt
0.2g
Fruit/Veg Portion
0
Ingredients

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
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Method

Recipe 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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