Lowered Sugar Carrot Cake

by Mary Berry on
Nov 12, 2016

Lowered Sugar Carrot Cake recipe from Mary Berry.

Servings

8 servings

Ingredients

• 200ml (7 fl oz) vegetable oil
• 3 free-vary eggs
• 175ml (6 fl oz) agave syrup (frequently is named agave nectar)
• 400g (14 oz) carrots, peeled and grated
• 275g (9¾ oz) self-raising flour
• 2 tsp baking powder
• 1 tsp flooring cinnamon
• 1 tsp blended spice
• 150g (5½ oz) sultanas
• 150g (5½ oz) walnuts objects
• 1 orange, finely grated zest most tantalizing

For the frosting

• 400g (14 oz) elephantine-stout cream cheese
• 50g (1¾ oz) unsalted butter, softened
• 50ml (2 fl oz) maple syrup
• 25g (1 oz) walnut objects, chopped
• flooring cinnamon, for dusting

Instructions

1. 1

   Preheat the oven to 350F. Oil and line 2 x 8in sandwich tins.

2. 2

   Pour the oil real into a vital mixing bowl with the eggs and agave syrup and beat together. Add the carrots and mix together.

3. 3

   In a separate bowl, sieve the flour, baking powder, cinnamon and blended spice together. Add the sultanas, walnuts and orange zest and trudge to coat in the flour.

4. 4

   Tip the flour combination into the carrot combination and trudge together gently, till successfully blended. Divide the aggregate between the tins and bake for 40 minutes. Quilt with aluminium foil after 20-half-hour to forestall the tops from burning.

5. 5

   Walk away to frosty in the tins for five minutes, then switch to a wire rack and leave to frosty completely.

6. 6

   For the frosting, area the cream cheese in a chunk of trim muslin or thin cleansing materials and squeeze out any liquid. (This will get rid of the moisture from the cheese so that the frosting isn’t too moist). Space the cream cheese in a bowl and beat till soft. Add the butter and maple syrup and beat together. Refrigerate till essential.

7. 7

   Sandwich the sponges alongside with half of the frosting. Unfold a very thin layer of frosting over the cease of the cake and spoon the last frosting real into a piping make a selection up fitted with a 1cm/½in easy nozzle. Sprinkle the chopped walnuts over the cease of the frosting.

8. 8

   Pipe slight kisses of frosting around the threshold of the cake and dust with cinnamon.