Recipes
Reduced-sugar carrot cake
The natural sweetness of the carrots and fruit is enhanced by Truvia, a sugar substitute made with extracts from the leaves of a plant called Stevia.
The natural sweetness of the carrots and fruit is enhanced by Truvia, a sugar substitute made with extracts from the leaves of a plant called Stevia.
(126 votes)
Cook: 1 Hour
Serves: 16
Price: 42p per serving
Nutritional Information
Each 83g serving contains
Energy
980kj
234kcal
980kj
234kcal
12%
Fat
14.1g
14.1g
Med
20%
20%
Saturates
3.2g
3.2g
Med
16%
16%
Sugars
8.3g
8.3g
Med
9%
9%
Salt
0.33g
0.33g
Med
6%
6%
of your reference intake.
Typical energy values per 100g:
1181kj/282kcal
Typical energy values per 100g:
1181kj/282kcal
Ingredients
250g carrots, grated
150g sultanas (or raisins)
1 orange, zest of
125ml freshly squeezed orange juice
275g self-raising flour
1 level tsp baking powder
1 level tsp mixed spice
6 level tbsp Silver Spoon Truvia sweetener, (plus 2 level tsp for the topping)
75g pecans (or walnuts),roughly chopped
2 large eggs
150ml sunflower oil
200g reduced-fat mascarpone, for the topping
Method
1
Put the carrots, sultanas, orange zest and juice in a bowl. Mix, then leave to soak for 30 minutes.
2
Pre-heat the oven to 180C/160C Fan/Gas 4. Line a 19-20cm square baking tray with baking paper.
3
Sift the flour, baking powder and spice into another bowl. Stir in the sweetener and nuts.
4
In another bowl, whisk together the eggs and oil. Add to the flour mixture along with the carrot mixture. Stir well.
5
Turn into the tin. Bake for 35-40 minutes or until a skewer inserted in the middle comes out clean. Cool on a wire rack.
6
Mix the remaining 2 tsp sweetener into the mascarpone. When the sponge is completely cooled, spread an even layer over the top.