## Indulge Guilt-Free: The Ultimate Low-Sugar Carrot Cake Recipe
Craving a decadent carrot cake without the sugar crash? You’re in luck! This recipe delivers all the moist, spiced goodness of a classic carrot cake, but with a significantly reduced sugar content. Inspired by BBC Good Food’s emphasis on healthy alternatives, this recipe is perfect for those seeking a delicious and guilt-free treat.
This low-sugar carrot cake boasts a vibrant, zesty orange cream cheese frosting that perfectly complements the warm spices and tender crumb. The key to its success lies in the careful separation of wet and dry ingredients, a technique that ensures a perfectly balanced and evenly textured cake. Prepare to impress your friends and family with this surprisingly easy-to-make masterpiece.
Ingredients:
For the Cake:
* 150g self-raising flour
* 100g ground almonds (adding a delightful nutty flavor and texture)
* 50g raisins (for added sweetness and chewiness)
* 50g walnut halves, roughly broken (providing a delightful crunch)
* 4 tsp ground mixed spice (creating a warm, inviting aroma)
* 1 tsp bicarbonate of soda (for a light and airy crumb)
* 3 large free-range eggs (binding the ingredients together)
* 100ml sunflower oil (adding moisture and richness)
* 3 tbsp semi-skimmed milk (enhancing the moisture)
* 300g carrots, coarsely grated (the star of the show!)
For the Frosting:
* 150g full-fat cream cheese (softened for easy spreading)
* 1 medium orange, finely grated zest only (adding a bright citrusy zing)
Instructions:
1.
Preheat & Prepare:
Begin by preheating your oven to 180°C/160°C Fan/Gas Mark 4. This high temperature ensures even baking and a perfectly risen cake. Grease and line the base of a 20cm/8in springform cake tin with baking parchment to prevent sticking and make removal a breeze.2.
Dry Ingredients:
In a large bowl, combine the flour, ground almonds, raisins, walnuts, mixed spice, and bicarbonate of soda. Mix thoroughly to ensure even distribution of spices.3.
Wet Ingredients:
In a separate bowl, whisk together the eggs, sunflower oil, and semi-skimmed milk. This creates a smooth, emulsified mixture.4.
Combining the Batter:
Make a well in the center of the dry ingredients and gradually pour in the wet ingredients, gently stirring until just combined. Avoid overmixing, as this can result in a tough cake. Gently fold in the grated carrots.5.
Baking:
Pour the batter into the prepared tin and spread evenly. Bake for 35-40 minutes, or until a skewer inserted into the center comes out clean. This indicates that the cake is fully baked and ready to be enjoyed.6.
Cooling:
Allow the cake to cool in the tin for at least 10-15 minutes before carefully removing it and peeling off the baking paper. This prevents the cake from breaking while cooling.7.
Frosting (Optional):
While the cake cools, prepare the frosting by simply combining the softened cream cheese and orange zest in a bowl. Once the cake is completely cool, spread the frosting evenly over the top.8.
Serving:
Once frosted (or not!), cut the cake into wedges and serve. Enjoy the delightful combination of moist cake and zesty frosting! If you opt to skip the frosting, the cake will keep in the refrigerator for up to three days.Tips for Success:
* Use fresh, high-quality ingredients for the best flavor.
* Don’t overmix the batter – this can lead to a tough cake.
* Check the cake for doneness with a skewer after 35 minutes; baking time may vary slightly depending on your oven.
* Allow the cake to cool completely before frosting for optimal results.
Enjoy your delicious, guilt-free low-sugar carrot cake! It’s the perfect treat for any occasion.
