Introducing the ultimate makeover: carrot cake, where renowned kitchen wizard Angela Nilsen amazes us with her innovative approach. Prepare for a flavorful journey as she reinvents the traditional recipe by enhancing it with healthier ingredients and groundbreaking baking techniques. Enjoy the perfect balance of sweetness and nuttiness as carrots take center stage in this tempting treat. With Angela’s culinary skills, she has created a masterpiece that perfectly combines enjoyment and nutrition. Dare to experience this extraordinary twist on a classic – a carrot cake like you’ve never tasted before.
- 1 medium orange
- 140g raisins
- 125 ml rapeseed oil
- 115g plain wholemeal flour
- 1 teaspoon baking powder, plus a pinch
- 1 tsp baking soda
- 1 heaped teaspoon ground cinnamon
- 140g dark muscovado sugar
- 280g finely grated carrots (approx. 375-400g carrots before peeling)
- 2 eggs
- 115g self-raising flour
- 100g light soft cheese, straight from the fridge
- 100g quark
- 3 tbsp sifted powdered sugar
- ½ tsp finely grated orange peel
- 1 ½ tsp lemon juice
- Preheat the oven to 160°C/fan 140°C/gas 3.
- Finely grate the peel from the orange and squeeze out 3 tablespoons of juice.
- Pour the juice over the raisins in a bowl, stir in the peel and let it soak while you bake the cake.
- Lightly oil and line the bottom of a deep 20cm square cake tin.
- Mix the flour with 1 teaspoon of baking powder, baking soda and cinnamon.
- Separate an egg.
- Place the egg whites in a small bowl and the yolks in a large one.
- Beat the remaining whole egg with the yolk, then add the sugar.
- Mix for 1-2 minutes until a thick and foamy mixture forms.
- Slowly pour in the oil and continue stirring at low speed until well mixed.
- Add the flour mixture, half at a time, and gently stir it into the egg mixture using a rubber spatula or large spoon.
- The mixture will be quite stiff.
- Add the additional pinch of baking powder to the egg whites and mix until soft peaks form.
- Fold the carrot, raisins (and any liquid) into the flour mixture.
- Carefully fold in the beaten egg whites and pour into the mold.
- Shake the can to even out the mixture.
- Bake for 1 hour, until risen and set, or until a skewer inserted into the center comes out clean.
- Allow to cool in the tin for 5 minutes, turn out onto a wire rack, peel off the paper and chill.
- For the glaze, mix together the cream cheese, quark, powdered sugar and orange peel – do not beat too much.
- Stir in the lemon juice.
- Spread the frosting over the cake and cut into 16 squares.
- This cake tastes even better when stored well-wrapped for a day or two before being sprinkled with frosting and eaten.
- Will keep unrefrigerated in an airtight container for up to 5 days or, if frozen, in the refrigerator.
Equipment and tools
To make this carrot cake you will need the following equipment and tools:
- mixing bowl
- Round cake tin
- baking paper
- Cooling rack
This carrot cake recipe contains the following allergens:
- Gluten (from wholemeal flour, self-raising flour)
- Dairy products (made from light soft cheese and quark)
Please ensure you check the labels of all ingredients used to ensure they are free of potential allergens or cross-contamination.
Storage and leftovers
If you have leftover carrot cake, you can store it in an airtight container in the refrigerator for up to 3 days. Before serving, you can bring it to room temperature or enjoy it chilled.
This cake also freezes well. Wrap individual slices in plastic wrap and place in a freezer-safe bag or container. They can be stored in the freezer for up to 3 months. To defrost, simply remove from the freezer and allow to come to room temperature.
The Health Benefits of “The Ultimate Makeover: Carrot Cake”
Carrot cake is a popular dessert that combines the earthy sweetness of carrots with a moist and delicious cake. However, traditional carrot cake recipes often contain large amounts of sugar and unhealthy fats, making it a guilty pleasure for many. But fear not, we have the ultimate carrot cake makeover that takes it to a whole new level of healthiness without compromising on taste.
1. Rich in fiber
One of the main ingredients in our carrot cake recipe is of course carrots. Carrots are an excellent source of fiber, which is essential for a healthy digestive system. One medium orange contains about 3 grams of fiber and when combined with the whole wheat flour in this recipe, you get a good dose of this important nutrient.
2. Packed with antioxidants
Raisins are another ingredient in our carrot cake and provide more than just natural sweetness. Raisins are rich in antioxidants, especially polyphenols, which protect the body from damage caused by harmful free radicals. These antioxidants promote overall health and have been linked to a reduced risk of chronic diseases such as heart disease and certain types of cancer.
3. Heart-healthy fats
This recipe uses canola oil instead of butter or vegetable oil, making it a healthier alternative. Canola oil is low in saturated fatty acids and high in monounsaturated fatty acids, which are considered heart-healthy. Monounsaturated fats have been shown to improve blood cholesterol levels and reduce the risk of heart disease when consumed in moderation.
4. Nutrient-rich carrots
Carrots take center stage in this recipe, and for good reason. Not only are they full of fiber, but they are also packed with important vitamins and minerals. Carrots are an excellent source of vitamin A, which is important for maintaining healthy vision, bone growth and a strong immune system. They also contain vitamin C, potassium and antioxidants like beta-carotene, which contribute to overall health and well-being.
5. Reduced sugar content
In our ultimate carrot cake makeover, we tried to reduce the sugar content compared to traditional recipes. By using dark muscovado sugar, which has a rich, caramel-like flavor, we can achieve a deliciously sweet cake with less added sugar. Using natural sweeteners from orange and carrots also helps reduce the need for excessive sugar.
6. Lightened Cream Cheese Frosting
The icing on the cake, so to speak, is the light cream cheese frosting. Instead of traditional cream cheese and butter, we opted for a combination of light soft cheese and quark. This substitution reduces both the fat and calorie content of the frosting while still providing a creamy and tangy flavor.
In summary, our ultimate carrot cake makeover offers numerous health benefits compared to traditional recipes. From the high fiber content of carrots and whole wheat flour to antioxidant-rich raisins and heart-healthy fats, you can enjoy this delicious dessert with a clear conscience. So why not treat yourself to a piece of carrot cake that not only tastes great but also provides your body with important nutrients?