Low-Fat Moist Carrot Cake

I have been looking for an excuse to try this carrot cake recipe and today was the perfect opportunity as I had a friend coming for coffee. I got up bright and early to make it fresh, my mother made me laugh she said "will it be real carrot cake I only like it real" not quite sure what she means, possibly real=shop bought (you may remember we've been here before with her birthday cake that she wouldn't let me make and then regretted)!! However, having got a whiff of the aroma coming from the kitchen she then thought it smelt lovely and couldn't wait to taste it. I did not have the correct size baking tin so used a slightly larger one, therefore cake did not turn out quite as deep.
I did add walnuts for additional decoration as this looked a bit plain and a slight dusting of cinnamon would add some more colour.
So what was the verdict-did it compare to the 'real' stuff!! My friend enjoyed it and took some home, my mother suggested that I don't give it all away!! so it couldn't have been too bad after all.


Ingredients
6 oz (175 g) dark brown soft sugar, sifted
2 large eggs at room temperature
4 fl oz (120 ml) sunflower oil
7 oz (200 g) wholemeal self-raising flour
1½ level teaspoons bicarbonate of soda
3 rounded teaspoons mixed spice
grated zest 1 orange
7 oz (200 g) carrots, peeled and coarsely grated
6 oz (175 g) sultanas

For the topping:

9 oz (250 g) Quark (skimmed-milk soft cheese) (I used Philadelphia)
¾ oz (20 g) caster sugar (adjust to personal taste)
2 teaspoons vanilla extract
1 rounded teaspoon ground cinnamon, plus a little extra for dusting

For the syrup glaze:

juice ½ small orange (I used juice of whole orange)
1 dessertspoon lemon juice
1½ oz (40 g) dark brown soft sugar

Method
Pre-heat the oven to gas mark 3, 325°F (170°C).

You will also need a non-stick oblong cake tin measuring 6½ x 10 inches (16 x 25.5 cm), top measurement 7 x 10½ inches (18 x 26.5 cm),1½ inches (4 cm) deep, the base lined with silicone paper (parchment).

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. (I actually use a syringe to inject the glaze rather than spoon it over).

This recipe is taken from How to Cook Book One. (I believe this is a reference to one of Delia's cook books you can find it on Amazon)
...........

I cannot remember where I first saw this recipe so I'm unable to give credit to that blogger but after googling I found this recipe from 'Delia online' and this must have been the origin as it is almost identical so if you like to save recipes and don't want to print mine you will find it here