Have your cake AND eat it with this lower fat carrot cake recipe

Published Wednesday, Sep 10 2014, 18:20 BST  |  By  |  Add comment
Great British Bake Off is back on our screens and with Mary Berry and co. teasing us with tasty treats every week; we're brushing up on our baking skills.

Carrot cake is a classic and if you fancy making your own, we have good news – this recipe has less fat than usual. By swapping cream cheese for a low-in-fat substitute, you can enjoy your cake without the calories!

Lower fat carrot cake

© Quark


  • For the icing:
  • 300g icing sugar
  • 100g unsalted butter
  • 50g The Lake District Dairy Co. Quark
  • 1 tablespoon honey
  • For the cake:
  • 125g muscovado sugar
  • 125ml sunflower oil
  • 250g The Lake District Dairy Co. Quark
  • 2 eggs
  • 250g spelt flour
  • 2 teaspoons baking powder
  • 1 teaspoon bicarbonate soda
  • Pinch of vanilla salt
  • 100g raisins
  • 3 medium grated carrots
  • 50g desiccated coconut


1 Preheat the oven to 180C/160C fan/ gas mark 4.

2 Whisk together the sugar and sunflower oil, add to this the eggs then quark.

3 Next add all the other dry ingredients followed by the raisins, carrot and coconut

4 Stir well and pour into a small, deep lined roasting tray, or cased muffin tin.

5 Place on the middle shelf of the preheated oven for 30-40 mins until golden and a wooden skewer inserted into the middle of the cake comes out clean.

6 Once the cake or muffins have cooled, sieve the icing sugar into a mixing bowl then add the quark, the butter and honey and mix well until smooth.

7 Top your cake or muffins with the icing.

Prep Time

25 minutes

Cook Time

40 minutes

Nutrition Information

Makes one cake or 18 muffins

Love baking? Try these other great cake recipes:

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