Time to make: 1 hr 20 mins
( Hands-on time: 20 mins )
(at time of publication)
Nutrition Info.(per serve)
- oil spray, to grease
- 1 cup raisins or sultanasgolden raisinsX
- 1 medium-sized orange,
- zest and juice
- 1 cup wholemeal flour
- 1 cup self-raising flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 1/2 teaspoons baking powder
- 1 teaspoon mixed spice
- 2 eggs, separated
- 1 cup dark brown sugarlight brown cane sugarX
- 1/2 cup canola oil
- 2 cups grated carrots
- 1 small or 1/2 medium-sized ripe banana, mashed
- 150g reduced-fat cream cheese
- 150g reduced-fat sour cream
- 4 tablespoons icingfrostingX sugar
- 2 tablespoons orange juice
Total fat 11g
Saturated fat 2g
Dietary fibre 2g
1 Preheat oven to 160ºC. Spray a 24cm square cake tin with oil spray. In a bowl place raisins and add orange zest and juice. Set aside while preparing cake mixture.
2 Place flours in a bowl with baking soda, cinnamon and 1 teaspoon baking powder. And mixed spice.
3 Whisk egg yolks until pale and creamy. Whisk in sugar and then oil, half at a time. Fold in dry ingredients half at a time. The mixture will be quite dry.
4 Fold in carrots, raisins and juice and bananas half at a time. Whisk egg whites until soft peaks form.
5 Carefully fold into carrot mix with the remaining baking powder. Spoon into prepared tin and bake for 45 minutes to 1 hour or until firm to touch.
6 To make icing, mix cheeses, icing sugar and orange juice together until smooth. Spread over cooled sponge. Cut in squares.
Make it gluten free: Use gluten-free baking mix in place of flours. Check baking soda, baking powder, icing sugar, ground spices and sour cream are gluten free.
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