Carrot & Orange Cake

Carrot Cake

Perfect with a cup of coffee on a Sunday afternoon….

I have mentioned that before I started Slimming World, I was more of a “burnt-toast, let’s-go-to-Dominoes” kind of girl.  Now I make cake!  Cake!  And also that cake is 5.5 syns, so ideal as a SW treat.

Serves 12.  From the SW website. 


110g low-fat spread, suitable for baking
5 tbsp artificial sweetener
85g Silver Spoon Half Spoon Sugar
3 eggs
Pinch of salt
1 level tsp cinnamon
1/2 tsp baking powder
170g wholemeal self-raising flour
2 carrots, peeled and grated
Juice & zest of 1 orange


Zest of 1 orange
110g quark
Articial sweetener to taste

Preheat the oven to 180°C (160°C fan).  Beat the spread, sweetener and sugar until light and creamy.  Stir in the eggs, one at a time, followed by the salt and cinnamon.

Sift in the baking powder and flour and fold into the mixture, followed by the carrots, orange juice and zest.

Line a 20cm baking tin with baking parchment and spray with Frylight.  Pour in the mixture and bake for half an hour.

To make the topping, mix half the zest with the quark, adding sweetener to taste.

Once the cake is cooled, cut into 12 pieces and dollop quark on top of each piece, garnishing with the remaining orange zest. (You might notice I garnished with carrot…I lost the zest-ing gadget and lost patience with the peeler!)

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