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.

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  • Prep time 20 (plus cooling and chilling) Minutes
  • Cook time 55 Minutes
  • Serves 24
  • Skill level moderate

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