Low-fat Moist Carrot Cake

35 minutes - 40 minutes

Serves 12. See questions Lindsey has answered on this recipe at the end of the method

This recipe is from Delia's Complete How to Cook.

I have been making carrot cake for years, and each time it seems to improve with a little tinkering here and there.

A few years ago I attempted a low-fat version rather reluctantly, not believing it was possible. Now I have to admit it's become one of my favourites. It's also one of the quickest, easiest cakes ever.

The Delia Online Cookery School: Watch how to make more cake recipes in our Family Cakes lesson. Just click the image to play.

See our Low-fat menu here

Got a question on Delia's recipes? Ask Lindsey

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Freezing low-fat Moist Carot Cake

Asked by: Debs

Hi - can you freeze Delia's low-fat moist carrot cake before adding the topping?

Answered by Lindsey: Hello, Yes, you can freeze it. Yes, you’re right it is better to freeze without the icing. However, I would freeze leftovers with the icing rather than waste it. Best wishes Lindsey

Calories in Low-fat moist carrot cake

Asked by: LisD

Hi I am trying to find the number of calories in Delias Low-fat Moist Carrot Cake. Please could you help. Many thanks. Lis

Answered by Lindsey: Hello Lis, Unfortunately, low in fat doesn’t always mean low in calories. This cake is approximately 275 calories per slice. The NHS have a useful calorie checker if ever you or anyone else reading this needs it. Kind regards Lindsey https://www.nhs.uk/live-well/healthy-weight/calorie-checker/

Substitute for Quark

Asked by: Finola

Hi Lindsey, I have made the Low-fat Moist Carrot Cake however I am having difficulties sourcing Quark, I did find one in a major supermarket but it was too runny. I wondered if you had any ideas on a suitable alternative

Answered by Lindsey: Hello, You could use Fromage Frais instead. Kind regards Lindsey

Method

Begin by whisking the 6 oz (175 g) sugar, eggs and oil together in a bowl using an electric hand whisk for 2-3 minutes.

Then sift together 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, then fold in the orange zest, carrots and sultanas. After that 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.

Then, 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. Now 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 it from the tin, spread the topping over, cut it into 12 squares and dust with a little more cinnamon.