Carrot Cake

Indulgence in our favourite things are something many of us tend to sacrifice when we are trying to lose weight. But as we all know, you no longer have to give anything up!

Here, courtesy of Claire McGrath who kindly sent us her recipe for Carrot Cake.

Ingredients:

110g low fat spread

75g Silver Spoon Half Spoon sugar

3 medium eggs

Pinch of salt

1 level tsp cinnamon

¼ tsp ground cloves

½ tsp baking powder

175g wholemeal self-raising flour

110g coarsely grated carrot

Grated zest of 1 orange

1 tbsp orange juice

For the Frosting:

110g Quark skimmed milk soft cheese

Artificial sweetener, to taste

Grated zest of ½ orange

shreds of orange zest, to decorate 

Method

1. Line a 450g/1lb loaf tin with non-stick baking paper.
2. Preheat the oven to 180°C/160°C Fan/Gas Mark 4.
3. Beat the low fat spread and half spoon sugar together until light and creamy.
4. Beat in the eggs, one at a time, and then beat in the salt and spices.
5. Sift the baking powder and flour and fold into the mixture, a little at a time.
6. Finally, fold in the grated carrot and orange zest. Add the orange juice so that a soft, dropping consistency is achieved.
7. Spoon the mixture into the prepared loaf tin and bake in a preheated oven for 40-45 minutes. You can test whether the cake is cooked by inserting a long metal skewer into the centre. If it comes out clean, it is cooked.
8. Remove the cake from the tin and cool on a wire rack.
9. Meanwhile, make the frosting, if using.
10. Beat together the Quark, some artificial sweetener to taste, and the orange zest. This looks pretty if you use an orange zester and remove it in long thin strands.
11. Chill in the refrigerator until needed.
12. Remove the paper from the cake and spread the frosting thickly over the top.
13. Sprinkle with the shredded orange zest and serve cut into slices.