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Moist Carrot Cake with Coconut Orange Cream

Carrots give carrot cake a health-halo effect-people think it's health food, but it's usually very high in fat and calories. But our version has about 40 percent less calories and 50 percent less fat than most.

Ingredients

  1. 150ml/¼ pint sunflower oil
  2. 100g/4oz soft light brown sugar
  3. 2 eggs, lightly beaten
  4. 75g/3oz golden syrup
  5. 175g/6oz wholemeal self-raising flour
  6. 1 level tsp ground cinnamon
  7. ½ tsp ground allspice
  8. ½ tsp ground ginger
  9. 1 tsp bicarbonate of soda
  10. 200g/7oz finely grated carrots
  11. 75g/3oz sultanas
  12. 25g/1oz desiccated coconut

For the Topping

  1. 2 tsp fine-cut orange marmalade
  2. 150g/5oz cream cheese
  3. 50ml/2fl oz coconut cream
  4. 40g/1½oz icing sugar
  5. freshly grated or ground nutmeg or ground cinnamon, to finish

Directions

  1. Preheat oven to 160C/325F/Gas 3. You will need a greased and lined 18cm/7in round or square baking tin.
  2. In a large bowl or electric mixer, whisk together the oil, sugar, eggs and golden syrup until totally combined. Mix in the remaining cake ingredients and pour into the prepared tin
  3. Bake in the oven for 45 minutes for a round cake, or 30 minutes for the square, until nicely risen and firm but springy when lightly pressed. Insert a skewer through the centre if you're not sure. If it comes out clean, the cake is ready. Leave the cake to cool in the tin for 10 minutes before turning out onto a wire rack to cool completely
  4. 40g/1½oz icing sugar
  5. freshly grated or ground nutmeg or ground cinnamon, to finish

Cooking Notes

To toast chopped walnuts and coconut chips, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 5 minutes.