Spicy Carrot Cake

Spicy Carrot Cake


75g (3 oz) wholewheat flour
75g (3 oz) self-raising flour
1 tsp ground cinnamon
Pinch of salt
½ tsp baking powder
75g (3 oz) grated carrot
227g (8 oz) can pineapple rings, drained and chopped, juice reserved
2 eggs, beaten
75g (3 oz) sultanas
3 tbsp vegetable oil


175g (6 oz) low fat cheese
1-2 tbsp milk
6 walnut halves and finely grated orange rind or carrot to decorate


Place the flours, cinnamon, salt and baking powder in a bowl and mix well.

Add the remaining ingredients with 2-3 tablespoons of the reserved pineapple juice and stir until well-blended.

Pour the mixture into a 15cm (6 in) round cake tin which has been greased and base lined with grease proof paper.

Bake at 180°C 350°F Gas 4 for about 1¼ hours or until a skewer inserted in the centre of the cake comes out clean.

Remove the grease proof paper and cool on a wire rack.

Beat the cheese and milk together until smooth and creamy.

Spread evenly on the top of the cooled cake and decorate with walnuts and finely grated orange or carrot.

Store in the fridge loosely covered with foil.

To freeze:

Make up the cake without the topping and pack into a freezer bag Seal and label.

Use within 3 months.

To serve:

Thaw in wrapping for 2 hours at room temperature.

Or microwave on Defrost for 5 minutes then stand for 10 minutes.

Decorate the cake with topping as above.

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