Spiced Carrot Cake

 

Ingredients

·         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 carrot, grated

·         140g sweet potato, peeled and grated

·         200g sultana

·         2 large eggs

·         4 tbsp agave syrup

·         juice 2 oranges

For the icing

·         200g Quark

·         50g fromage frais

·         3 tbsp icing sugar, sifted

·         zest 1 orange

Method

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.