I noticed this cake is very popular with bloggers who took part in the event, Cook like A Star, hosted by Zoe of Bake for Happy Kids, Baby Sumo from Eat your heart out and Mich from Piece of Cake and they are current cooking or baking using Delia Smith recipes. It's been a long time since I last baked a carrot cake and seeing this recipe is also on the healthy side, I decided to bake a small loaf for myself too. I skipped the glaze and frosting and just enjoyed the cake plain with a cup of coffee. It was delicious even without the condiments. Moist and not oily as I have added yoghurt to replace some of the oil like Mich did.
Low-fat Moist Carrot Cake(I only made half the recipe below)
A Delia Smith Recipe
6 oz (175 g) dark brown soft sugar (I used 90 g)
2 large eggs at room temperature
4 fl oz (120 ml) sunflower oil (I used 70 ml oil, 50 ml low-fat yoghurt)
7 oz (200 g) wholemeal self-raising flour
1½ level teaspoons bicarbonate of soda
3 rounded teaspoons mixed spice(I used a combination of cinnamon and nutmeg)
grated zest of 1 orange
7 oz (200 g) carrots, peeled and coarsely grated
6 oz (175 g) sultanas (I replaced this with dried cherry tomatoes)
Method:
Begin by whisking the 6 oz (175 g) sugar, eggs and oil together in a bowl using an electric hand whisk for 2-3 minutes.(I whisk with a hand whisk)
Then sift together the flour, bicarbonate of soda and the mixed spice into the bowl, tipping in all the bits of bran that are left in the sieve.
Now stir all this together, then fold in the orange zest, carrots and sultanas. After that pour the mixture into the prepared tin and bake on the centre shelf of the oven for 35-40 minutes (I baked at 170 deg C), until it is well risen and feels firm and springy to the touch when lightly pressed in the centre.
I am also submitting this to mui mui's Little Thumbs Up who is hosting a "Tomato" theme event.
This post is also linked to the blog hop event, Cook like a Star, organised by Zoe, Bake for Happy Kids, Baby Sumo from Eat your heart out and Mich from Piece of Cake.
