Who doesn’t enjoy a moist, delicate carrot cake?
Carrot Cake
Who doesn't enjoy a moist, delicate carrot cake?
Calories: 241kcal
Ingredients
- oil spray, to grease
- 1 cup raisins or sultanas
- 1 medium-sized orange, zest and juice
- 1 cup wholemeal flour
- 1 cup self-raising flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1 ½ tsp baking powder
- 1 tsp mixed spice
- 2 eggs, separated
- 1 cup dark brown sugar
- ½ cup canola oil
- 2 cups grated carrots
- 1 small or ½ medium-sized ripe banana, mashed
Icing
- 150 g reduced-fat cream cheese
- 150 g reduced-fat sour cream
- 4 Tbsps. icing sugar
- 2 Tbsps. orange juice
Instructions
- Preheat oven to 160°C/320°F. Spray a 24cm square cake tin with oil spray. In a bowl place raisins and add orange zest and juice. Set aside while preparing cake mixture.
- Place flours in a bowl with baking soda, cinnamon and 1 teaspoon baking powder. And mixed spice.
- Whisk egg yolks until pale and creamy. Whisk in sugar and then oil, half at a time. Fold in dry ingredients half at a time. The mixture will be quite dry.
- Fold in carrots, raisins and juice and bananas half at a time. Whisk egg whites until soft peaks form.
- Carefully fold into carrot mix with remaining baking powder. Spoon into prepared tin and bake for 45 minutes to 1 hour or until firm to touch.
- To make icing, mix cheeses, icing sugar and orange juice together until smooth. Spread over cooled sponge, Cut in squares.
Notes
Bezzant, Nikki; King, Bronwen; Swain, Sarah; (Aug 2012) Old Favourites Revisited in: Healthy Food Guide
Although I’m not a qualified chef I do like to pretend I’m on Master Chef. I source the recipes from the stated source (not sauce) and make them by taking photos of the meal I produce for myself.
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