This cake bake is a lighter alternative to the traditional heavily iced carrot cake. The result is well flavoured and very moist. It goes very nicely alongside a cup of tea, and would be equally lovely served as a light dessert with a dollop of natural yogurt.
The analysis provided is for the cake squares only – not for any extra toppings or recipe additions
3 eggs (medium size)
100g caster sugar
80g low fat spread, melted
150g self raising flour
50g wholemeal flour
1 level teaspoon mixed spice
250g carrots, peeled and grated
1 x 432 can crushed pineapple in natural juice, well drained
Preheat the oven to 180 degrees Celsius (160 degrees for fan oven, gas mark 4)
Line an 18 x 28cm (7 x 11) rectangular baking tin with baking parchment
Beat the eggs and sugar together until creamy, smooth and thick in texture. Stir in the melted spread, then fold in the sifted flours and mixed spice.
Lastly gently stir in the grated carrots and drained pineapple so that they are well mixed through the batter.
Pour mixture into the lined tin, and smooth the top.
Bake in the centre of the oven for 25-30 minutes until the cake is risen and firm when touched.
Turn out and cool on a wire rack.
Cut into 15 squares – 1 square is one portion and store in an airtight container for up to 5 days.
|Nutrient||Amount per 100g||1 portion|
|Energy kcal (kcal)||159||130|
|Total Fat (g)||4.4||3.6|
|Fibre AOAC (g)||1.7||1.4|