Moist Carrot Cake
Preparation time: 10 minutes
Cooking time: 90 minutes
Nutrition: Per serving
467 Kcal Fat
Try this moist delicious carrot cake, it’s well worth the effort. Most carrot cakes are covered in a soft cheese, butter and icing topping. Instead this one uses a zesty orange glaze to help to limit the saturated fat. However, this is still meant as an occasional treat as it does still contain a lot of calories and sugar!
- 250g wholemeal flour
- 175g soft dark brown sugar
- 175g soft light brown sugar
- 3 eggs
- 175ml sunflower oil
- 50ml plain low fat yogurt
- 2 teaspoons vanilla essence
- 1 teaspoon freshly grated nutmeg
- 2 teaspoons ground cinnamon
- 1 teaspoon bicarbonate of soda
- 300g grated carrot
- 75g desiccated coconut
For the topping
- 150g icing sugar
- a little orange juice
Preheat the oven to 300 F/150C
Line a 20cm (8 inch) deep-sided round cake tin with greaseproof paper
Sieve the sugars into a large mixing bowl to ensure there are no lumps. Add the eggs, oil, vanilla essence, yogurt and beat together.
Into another bowl sift together the flour, nutmeg, cinnamon and bicarbonate of soda
Fold in dry ingredients into the egg and oil mixture, followed by the grated carrot and coconut. Mix well.
Spoon into the cake tin and bake in the centre of the oven for 1½ to 2 hours or until a skewer comes out clean from the centre.
When the cake is cool, mix the icing to spreading consistency and spread over the cake.
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