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Skinny Carrot Cake
Prep Time
30 mins
Cook Time
3 hrs
Total Time
3 hrs 30 mins
I've used healthier swaps to make this carrot cake lighter than the usual cake found in your local bakery.
Course: Snack
Cuisine: British
Servings: 12 people
Author: Emma Walton
For the cake
  • 1 orange juice only
  • 1/2 lemon juice only
  • 125 grams mixed fruit and peel
  • 125 grams self raising flour white
  • 100 grams self raising flour wholemeal
  • 1.5 tsp cinnamon
  • 1 tsp ginger
  • 2 eggs
  • 150 grams light brown sugar
  • 150 millimetres unflavoured vegetable oil
  • 4 carrots peeled and grated
For the icing
  • 1 whole orange
  • 200 grams light soft cheese
  • 5 tbsp icing powder
For the cake
  1. Pre-heat your oven to gas mark 3.
  2. First, begin by placing the whole orange for the icing in a pan of hot water.
  3. Put the pan on a medium heat and bring to a rolling boil.
  4. The orange will need to boil for roughly 1.5hrs or until the skin is soft and the fruit is bouncy to the touch.
  5. Whilst the orange is boiling add the fruit and peel to the citrus juices in a bowl, and place to one side.
  6. Next separate the whites from the yolks.
  7. In a large bowl whisk the yolks with the sugar and then slowly add the oil a little at a time until it has become thicker and airy.
  8. Stir in the fruit along with the peel and any juices left in the bowl before adding in the carrots.
  9. Ensure the fruit and vegetables are well combined with the sugar and egg mix before stirring in the flour and spices slowly. The mix will get quite stiff so it is easier to do this gradually.
  10. In a separate bowl, whisk the remaining egg whites to soft peaks before gently folding these into the floury cake mix.
  11. Spoon into a lined loaf tin and cook for 1 – 1.5hours at gas mark 3 or until the cake is bouncy to the touch and a skewer comes out clean.
  12. When the cake is done, turn out onto a cooling rack and allow to cool completely before beginning the icing.
For the icing
  1. Take the boiled orange out of the pan of boiling water and blitz in a blender. You will only need ½ of the orange puree made but this can be kept in a Tupperware in the fridge for up to 2 weeks.
  2. Mix the puree with 2 tbsp of the icing sugar and place to one side.
  3. Next mix the cream cheese with the remaining icing sugar until smooth and creamy.
  4. Spread the cream cheese icing over the top of the carrot cake and drizzle the orange and icing puree over the top of the cake to finish.
  5. Serve in slices.