Reduced Sugar Carrot Cake
A reduced-sugar take on the cake that made carrots famous. Moist, loaded with walnuts and raisins, and topped with a rich cream cheese frosting. Contains 30% fewer calories* and 60% less sugar* than the full-sugar version.
For the Carrot Cake
|200g||Self Raising Flour|
|1tsp||Bicarbonate of Soda|
|250g||Coarsely Grated Carrots|
For the Topping
|150g||Full Fat Cream Cheese|
- Preheat the oven to 180oc/350F/Gas 4. Grease and line a deep 20cm/8in round cake tin with baking parchment.
- Break eggs into a bowl, lightly whisk with a fork, and add the vegetable oil. Add the grated carrots, raisins, walnut pieces and orange zest.
- In a separate bowl, sift the flour, mixed spice, bicarbonate of soda and salt. Stir in the fruit sugar.
- Add wet carrot mixture to the dry ingredients and mix well to combine, making sure there are no pockets of flour.
- Spoon the cake batter into the lined tin and bake on the middle shelf for 1 hour, until the cake has risen and is golden brown all over. Remove from oven and set aside for 10-15 minutes then turn out and leave to cool completely on a wire rack.
- While the cake cools, make the frosting. Place the butter in a large bowl with the caster sugar, beat for 2-3 minutes until light and creamy, and then beat in the cream cheese until smooth.
- Place the cake on to a serving plate or cake stand. Use a palette knife, or wide flat bladed knife spread the frosting over the top of the cake. Scatter more walnuts on the top. It’s now ready to serve.