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!
- 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
Method1 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 Time25 minutes
Cook Time40 minutes
Nutrition InformationMakes one cake or 18 muffins
Love baking? Try these other great cake recipes:
Copyright: Eggs For Soldiers
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