Lighter spiced carrot cake

• rapeseed oil↗125ml ml

  plus a little extra for greasing

• wholemeal flour↗300g g
• baking powder↗2 tsp tsp
• bicarbonate of soda↗1 tsp tsp
• mixed spice1 tbsp tbsp
• dark soft brown sugar100g g
• carrot↗140g g

  grated

• sweet potato↗140g g

  peeled and grated

• sultana↗200g g
• large eggs↗2
• agave syrup↗4 tbsp tbsp
• juice 2 oranges
• quark↗200g g
• fromage frais↗50g g
• icing sugar↗3 tbsp tbsp

  sifted

• zest 1 orange

Step-by-step instructions

1. 1

   Heat oven to 180C/160C fan/gas 4. Grease and line a 20 x 30cm traybake tin with baking parchment. Mix together the flour, baking powder, bicarb, spice and sugar in a big mixing bowl. Stir in the grated carrots, sweet potatoes and sultanas. In a jug, whisk together the eggs, rapeseed oil, agave syrup and juice from 1 orange. Tip the wet ingredients into the bowl and stir to combine, then scrape into the tin. Bake for 25-30 mins until a skewer poked in comes out clean. Prick all over with a skewer and drizzle over the remaining orange juice. Cool in the tin.

2. 2

   Once cool, make the icing. Stir the quark with a spoon to make it a bit smoother, then fold in the fromage frais, icing sugar and orange zest. Spread all over the cake and slice into squares to eat.