Reduced Sugar Carrot Cake
This Reduced Sugar Carrot Cake recipe is Mary's interpretation of the signature challenge in the Alternative Ingredients episode of Season 3 of The Great British Baking Show. It is explained in further detail by Mary in Masterclass: Part 3.
Prep time: 30-60 Minutes
Cook time: 30-60 Minutes
Yield: 8 servings
- 200ml (7fl oz) vegetable oil
- 3 free-range eggs
- 175ml (6fl oz) agave syrup (also known as agave nectar)
- 400g (14oz) carrots, peeled and grated
- 275g (9¾oz) self-raising flour
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 1 tsp mixed spice
- 150g (5½oz) sultanas
- 150g (5½oz) walnuts pieces
- 1 orange, finely grated zest only
- For the frosting
- 400g (14oz) full-fat cream cheese
- 50g (1¾oz) unsalted butter, softened
- 50ml (2fl oz) maple syrup
- 25g (1oz) walnut pieces, chopped
- ground cinnamon, for dusting
- Preheat the oven to 350F. Oil and line 2 x 8in sandwich tins.
- Pour the oil into a large mixing bowl with the eggs and agave syrup and beat together. Add the carrots and mix together.
- In a separate bowl, sieve the flour, baking powder, cinnamon and mixed spice together. Add the sultanas, walnuts and orange zest and stir to coat in the flour.
- Tip the flour mixture into the carrot mixture and stir together gently, until well combined. Divide the mixture between the tins and bake for 40 minutes. Cover with aluminium foil after 20-30 minutes to prevent the tops from burning.
- Leave to cool in the tins for 5 minutes, then transfer to a wire rack and leave to cool completely.
- For the frosting, place the cream cheese in a piece of clean muslin or thin cleaning cloth and squeeze out any liquid. (This removes the moisture from the cheese so that the frosting isn’t too wet). Place the cream cheese in a bowl and beat until smooth. Add the butter and maple syrup and beat together. Refrigerate until needed.
- Sandwich the sponges together with half of the frosting. Spread a very thin layer of frosting over the top of the cake and spoon the remaining frosting into a piping bag fitted with a 1cm/½in plain nozzle. Sprinkle the chopped walnuts over the top of the frosting.
- Pipe small kisses of frosting around the edge of the cake and dust with cinnamon.
Tips/TechniquesNote: This recipe contains U.K. measurements and may require conversions to U.S. measurements. It has also not been professionally tested.