The Ultimate Low-Fat Moist Carrot Cake

Name: The Ultimate Low-Fat Moist Carrot Cake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 12 serving(s)
Ingredients: 175 g dark brown sugar; 2 large eggs, at room temperature; 120 ml sunflower oil; 200 g wholemeal self-rising flour; 1 1/2 teaspoons bicarbonate of soda; 3 teaspoons mixed spice; 1 grated orange, zest of; 200 g carrots, peeled and coarsely grated; 175 g sultanas (optional); 250 g Quark (skimmed milk soft cheese); 20 g caster sugar; 2 teaspoons vanilla extract; 1 teaspoon ground cinnamon; 1/2 small orange, juice of; 1 tablespoon lemon juice; 40 g dark brown sugar

Submitted by HappyBunny

"I made this cake by Delia Smith a couple of days ago and it is absolutely fabulous. I am not the world's most experienced baker but it was moist and had the perfect texture. I was quite proud of myself!! I prefer my carrot cakes without topping so I haven't tried it. Oh, and don't leave out the syrup glaze. I almost decided not to bother with it but I am so glad I added it. It gives the cake a lovely citrussy tang. Yum!"

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Ready In:: 55mins
Ingredients:: 16
Serves:: 12

ingredients

175 g dark brown sugar
2 large eggs, at room temperature
120 ml sunflower oil
200 g wholemeal self-rising flour
1 ¹⁄₂ teaspoons bicarbonate of soda
3 teaspoons mixed spice
1 grated orange, zest of
200 g carrots, peeled and coarsely grated
175 g sultanas (optional)
For the topping
250 g Quark (skimmed milk soft cheese)
20 g caster sugar
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
For syrup glaze
¹⁄₂ small orange, juice of
1 tablespoon lemon juice
40 g dark brown sugar

directions

You will need a non-stick baking tin measuring 25.5cm x 15cm (10 x 6 inches) and 2.5 cm (1 inch) deep, the base lined with greaseproof paper.
Preheat oven to gas mark 3, 325ºF, 170ºC.
Begin by whisking the sugar, eggs and oil together in a bowl using an electric hand whisk for 2-3 minutes. Then sift the flour, bicarbonate of soda and the mixed spice into the bowl, tipping in all the bits of bran that are left in the sieve.
Now stir all this together and then fold in the orange zest, carrots and sultanas.
Pour the mixture into the prepared tin and bake on the centre shelf of the oven for 35-40 minutes, until it is well risen and feels firm and springy to the touch when lightly pressed in the centre.
While the cake is cooking, make the topping by mixing all the ingredients in a bowl until light and fluffy, then cover with clingfilm and chill for 1-2 hours or until needed.
Now you need to make the syrup glaze, and to do this whisk together the fruit juices and sugar in a bowl. When the cake comes out of the oven, stab it all over with a skewer and quickly spoon the syrup over as evenly as possible.
Leave the cake on one side to cool in the tin, during which time the syrup will be absorbed.
Then, when the cake is completely cold, remove from the tin. spread the topping over, cut into 12 squares and dust with a little more cinnamon.