Lighter spiced carrot cake

All the joy of baking with healthier results! This traybake uses sweet potato for natural sweetness and lower fat frosting

  • Prep:30 mins
    Cook:30 mins
    Plus cooling
  • Easy

Nutrition per serving

  • kcal 269
  • fat 10g
  • saturates 1g
  • carbs 38g
  • sugars 25g
  • fibre 3g
  • protein 6g
  • salt 0.4g


  • 125ml rapeseed oil, plus a little extra for greasing
  • 300g wholemeal flour
  • 2 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 1 tbsp mixed spice
  • 100g dark soft brown sugar
  • 140g carrots, grated
  • 140g sweet potatoes, peeled and grated
  • 200g sultanas
  • 2 large eggs
  • 4 tbsp agave syrup
  • juice 2 oranges
  • 200g Quark
  • 50g fromage frais
  • 3 tbsp icing sugar, sifted
  • zest 1 orange


How we made it healthier
Healthy bakes can sometimes be a little dry as they contain less fat. Adding grated veg is a great way to combat this. As well as carrots, we added sweet potatoes – which also have the benefit of naturally sweetening the batter, allowing us to reduce the sugar. Soaking the sponge in extra fruit juice once it’s baked also helps to keep it moist. We still needed a little fat, so we used rapeseed oil, which is a healthier alternative to butter or sunflower oil.


  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. 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.

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