Carrot Cake

Ingredients (serves 24)

  • 200g Sunflower Margarine
  • 225g Castor Sugar
  • 3 Eggs (beaten)
  • 200g Wholemeal Flour
  • 1 Teasp Baking Powder
  • 1 Teasp Bicarbonate of Soda
  • 1 Teasp Ground Cinnamon
  • 3 Carrots (peeled and grated)

Topping

  • 100g Low Fat Cream Cheese

Method

Pre-heat oven to 220C / 375F / Gas Mark 5

  1. Mix the margarine and sugar together.
  2. Gradually add the eggs, flour, baking powder, bicarbonate of soda and cinnamon.
  3. Stir in the grated carrots.
  4. Lightly grease and line a roasting tin with greaseproof paper, and pour the mixture into it.
  5. Bake in oven for 35 – 40 minutes.
  6. Test to see if the cake is ready by inserting a skewer into the middle. If it comes out clean the cake is ready. If it comes out sticky, more baking time is required.
  7. Allow to cool on a wire rack.
  8. Spread cream cheese over the cooled cake and cut into squares.
  • Icing can be topped with additional grated carrot, passion fruit or grated lemon zest eating the cake without the topping, the sugar content is also high so enjoy in moderation
  • This cake is high in fat due to the cream cheese – to reduce the fat, try low fat cream cheese