Healthy Carrot Cake Traybake

Healthy carrot cake traybake is so easy to make. It's deliciously moist, naturally sweetened and a perfect recipe for sharing with friends and family!

Course Home Baking

Cuisine British

Prep Time 30

Cook Time 30

Servings

Calories 212kcal

Author Neil

Equipment

Ingredients

Cake: -

2 large eggs beaten
85 g honey
50 ml vegetable oil
1 banana mashed
100 g plain flour
50 g wholemeal flour
2 teaspoon baking powder
1 tablespoon cinnamon
2 large carrots grated
80 g sultanas
2 teaspoon lemon juice
1 teaspoon vanilla extract
Pinch of salt

Topping: -

200 g fat free soft cheese /quark
2 tablespoon icing sugar
1 lemon rind grated
Carrot confectionary decorations*

Metric - US Customary

Instructions

For the cake: -

Preheat the oven to 180CFan and line a 30cm x 20cm shallow baking tin with grease proof paper.
Put the eggs, honey, vegetable oil and mashed banana into a bowl and beat well.
In a separate bowl mix the two flours, baking powder and cinnamon together, then fold in the wet mixture.
Stir in the carrots, sultanas, lemon juice, vanilla extract and pinch of salt then mix everything well together.
Scrape all the ingredients from the bowl into the baking tin. Smooth the top flat.
Bake for about 25 – 30 minutes. Once the mixture has risen and turned a golden colour use a wooden skewer to check that the middle is cooked. (Skewer should come out clean from the mixture).
Remove from oven. Allow to cool for a few minutes then remove, carefully, to a wire rack to cool completely.

Topping: -

Place all the topping ingredients into a bowl and beat well until smooth. Spread evenly across the top of the cooled cake.
Then put in the fridge for at least 2 hours
Remove from the fridge and cut into 12 slices.

Notes

*Optional and not included in the nutritional label.

Nutrition