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Low-fat Frosted Carrot Cake

This is a very easy recipe that my whole family enjoys. I have added a little ground ginger just because I love the combination, but feel free to omit it if you prefer. I love this cake without the frosting just as much as with it, but if you are using the frosting, add it just before serving, as it will soak into the cake if left for too long.

SERVES 8

low-fat spread, for greasing

2 medium eggs

175g (6oz) dark muscovado sugar

75ml (3fl oz) light olive oil

200g (7oz) wholemeal self-raising flour

1 level tsp bicarbonate of soda

1 level tsp baking powder

1 tsp ground ginger (optional)

2 tsp mixed spice

grated zest 1 lemon

200g (7oz) carrots, peeled and coarsely grated

175g (6oz) sultanas

60ml (2fl oz) pineapple juice

grated zest 1 orange

For the frosting

225g (8oz) Quark (virtually fat-free soft cheese)

55g (2oz) icing sugar

2 tbsp lemon juice

1 Preheat the oven to 180°C/350°F/Gas mark 4.

2 Grease a 20cm (8in) cake tin with low-fat spread and line the base with non-stick baking parchment.

3 Using an electric whisk, combine the eggs, sugar and olive oil together.

4 Next, sift the flour, bicarbonate of soda , baking powder, ground ginger (if using) and the mixed spice into the egg mixture. If there are any bits left in the sieve from the flour, just pour these in. Mix together using a large metal spoon, then add the lemon zest, grated carrots, sultanas and pineapple juice and stir to combine but don’t overmix.

5 Finally, pour the mixture into the prepared tin and bake for 35–40 minutes until well risen and a skewer inserted into the centre of the cake comes out clean. Allow to cool in the tin for at least 5 minutes, then turn out onto a wire rack to cool.

6 To make the frosting, simply mix the Quark, icing sugar and lemon juice together in a bowl. When the cake is completely cold, use a spatula to spread the frosting over the cake and decorate with grated orange zest, then cut into squares and serve.

TIP

It is a good idea to make the frosting ahead of time and leave to chill in the refrigerator for at least an hour before using.