Healthier Carrot Cake

This delicious healthier t carrot cake is jam-packed full of grated carrot and raisins. It's so full of good stuff and is great for an afternoon snack, dessert or even breakfast. It's so good you won't even miss the icing!

Course afternoon snack,, cake

Cuisine British

Prep Time 15

Cook Time 1

Total Time 1 15

Servings

Calories 196kcal

Author Corina Blum

Ingredients

1 orange juice and zest
140 g raisins
115 g whole wheat flour
115 g plain self-raising flour
1.5 tsp baking powder
1 tsp ground cinnamon
2 eggs
140 g soft brown sugar
125 ml vegetable oil
280 g carrot finely grated (approx 370g before being peeled)
Pinch baking powder

Instructions

Pre-heat oven to 160C.
Mix the orange juice and zest into the raisins and leave for a while.
Mix together the flour, baking powder and cinnamon.
Separate one of the eggs. Put the white to the side for now. Break the other egg into the yolk. Whisk for a few seconds then add the sugar and continue to mix for a couple of minutes. Then slowly pour in the oil as you are whisking.
Add half the flour and fold in. Then add the rest of the flour.
Then fold in the raisins and carrots. The mixture will be very stiff and if it is too stiff add an extra teaspoon of water or juice.
Add the extra pinch of baking powder to the egg white and whisk till it forms soft peaks. Fold this into the rest of the cake mixture.
Grease and line a square 20cm cake tin. Pour the cake mixture in. Bake in the oven at 160C for an hour. When ready, let it cool for a few minutes then take out of the tin, peel the paper off and leave to cool on a wire cake rack.

Notes

You could replace the mixed spice with cinnamon.

You could also replace some of the raisins with chopped dried apricot pieces.

Nutritional information is approximate and a guideline only.

Nutrition

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