This really easy-to-do low fat carrot cake comes with a delicious creamy frosting. Perfectly enjoyed with friends and a cup of tea in the afternoon.
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140 g dark muscovado sugar
Zest of one orange
140 g mixed fruit
280 g finely grated, peeled carrots
100 g self-raising flour
130 g plain wholemeal flour
1 tsp baking powder, plus a pinch
1 tsp bicarbonate of soda
2 tsp cinnamon
1/2 tsp salt
1 tsp orange juice
200 g cream cheese
200 g creme fraiche
3 tbsp icing sugar
40 g crushed walnuts
Step 1: Prepare the Mix
Separate two eggs, and place the yolks and whites in two separate bowls. Then whisk the egg white until light and frothy and put it to the side.
Add the muscovado sugar and the oil to the bowl with the egg yolks. Mix it until smooth. Add orange zest and mixed fruits. Mix it again. Add grated carrots, then salt. Sift flour in, stir gently. Mix together the baking soda, bicarbonate of soda and 1 tsp cinnamon and sift it into the bowl. After that stir vigorously.
Prepare a greased and flour dusted baking tray. Gently fold the egg white with a metal or wooden spoon in. Try to keep the fluffiness of the egg white.
Pour the mix into the pan. Smooth it over with the spoon. Put it into the pre-heated oven at 180°C for 40-45 minutes.
Step 2: Make the Frosting
While the cake cools down, start with the frosting. Add orange juice to cream cheese and crème fraiche. Also add the vanilla extract. Icing sugar follows with a pinch of cinnamon. Mix it.
Frost the cake with the icing and decorate with chopped walnuts.