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–+ servings
An image of a Healthier carrot Cake with white icing and orange and brown decoration on top.

Healthier Carrot Cake

Agnieszka Weiner
Carrot cake made with wholemeal flour and apples.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 1 hour 35 minutes
Servings 8 people

Ingredients
  

Cake:

  • 350 g carrots grated
  • 150 g apples cut into small pieces
  • 200 g wholemeal flour
  • 80 g dark muscovado sugar
  • 2 tsp baking soda
  • 1 tsp salt
  • 1 tsp cinnamon
  • 1 tsp gingerbread spices (or mixture of equal amounts of ground cinnamon, nutmeg and cloves)
  • 70 ml rapeseed oil
  • 3 eggs
  • 5 tbsp milk
  • 50 g raisins

Icing:

  • 100 g low-fat cream cheese
  • 1 tbsp soft butter
  • 1 cup icing sugar
  • 1 tsp vanilla extract

Instructions
 

  • Grease a 20-24 cm diameter round baking tin and put a greaseproof paper on the bottom of it.
  • Preheat an oven to 180C.
  • In a big bowl mix the flour, sugar, baking soda, salt, gingerbread spices and cinnamon.
  • In another bowl beat together the oil, eggs, milk and add to the dry ingredients, stir quickly only until everything is combined.
  • Add the carrots, apples, raisins; stir again.
  • Pour the batter into the tin and bake for 25-30 min. or until a wooden stick inserted in the centre of the cake comes out clean. When baked, take it out from the oven.
  • Let it rest for 10 min. in a baking tin and then on a wire rack until it cools completely.
  • To make the icing, beat the cream cheese with butter till combined, add the icing sugar and vanilla.
  • Spread the icing on top of the cold cake.
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