Carrot cake with Streamline Less Sugar Orange Marmalade frosting

Carrot Cake with Orange Marmalade Frosting

This moist spicy carrot cake is just packed with flavour and topped with a light orange marmalade frosting. Easy to make, less sweet but no less a fabulous tea time treat.

 

For the cake:

100g pecans

220g self raising flour

1 tsp baking powder

11/2 tsp ground cinnamon

1 ¼ tsp mixed spice

½ tsp ground ginger

pinch of salt

125g light brown muscovado sugar

2 tbsp Streamline Less Sugar Thin Cut Marmalade

150ml vegetable oil

3 free range eggs, beaten

225g grated carrots

For the Frosting:

175g Light soft cheese

1 tbsp Streamline Thin Cut Marmalade

1 For the cake: Preheat the oven to 180C/fan160C/Gas 4. Parchment paper line a 900g loaf tin and set aside. Line a baking sheet with parchment paper and scatter over pecans and bake for about 10 minutes, stirring once during cooking. Remove from the heat and allow to cool. Roughly chop.

2 Sift the flour, baking powder, cinnamon, mixed spice, ginger and salt into a large bowl. In a separate bowl beat together the sugar, marmalade, oil and eggs, until well combined. Beat in the flour mixture until smooth. Fold in pecans and carrots.

3 Pour into prepared tin and bake for 50-55 minutes or until a skewer inserted into the middle comes out clean. Remove from the heat and allow to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

4 For the Frosting: beat together the cream cheese and marmalade. Spread over the top of the cake evenly and chill for 10 minutes and serve.

Per Serving
Calories 168Kcal
Fat 10g
of which Saturates 1.1g
Carbohydrate 15.5g
of which Sugars 8.4g
Fibre 1.3g
Protein 3.4g
Salt 0.3g
  • Prep time 20 (plus cooling and chilling) Minutes
  • Cook time 55 Minutes
  • Serves 24
  • Skill level moderate

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