{"id":17980,"date":"2020-05-28T18:33:57","date_gmt":"2020-05-28T17:33:57","guid":{"rendered":"https:\/\/www.pennygolightly.com\/\/?p=17980"},"modified":"2023-05-24T10:48:16","modified_gmt":"2023-05-24T09:48:16","slug":"traybake-time-lighter-carrot-cake-recipe","status":"publish","type":"post","link":"https:\/\/www.pennygolightly.com\/traybake-time-lighter-carrot-cake-recipe\/","title":{"rendered":"Traybake time: Lighter carrot cake recipe"},"content":{"rendered":"<p><img decoding=\"async\" class=\"aligncenter size-full wp-image-17985 lazyload\" src=\"data:image\/gif;base64,R0lGODlhAQABAIAAAAAAAP\/\/\/yH5BAEAAAAALAAAAAABAAEAAAIBRAA7\" data-src=\"https:\/\/www.pennygolightly.com\/\/wp-content\/uploads\/2020\/05\/Lighter-carrot-cake-recipe-low-fat-low-sugar-pineapple.jpg\" alt=\"Lighter carrot cake recipe low fat low sugar pineapple\" width=\"680\" height=\"450\" \/><noscript><img decoding=\"async\" class=\"aligncenter size-full wp-image-17985 lazyload\" src=\"https:\/\/www.pennygolightly.com\/\/wp-content\/uploads\/2020\/05\/Lighter-carrot-cake-recipe-low-fat-low-sugar-pineapple.jpg\" alt=\"Lighter carrot cake recipe low fat low sugar pineapple\" width=\"680\" height=\"450\" srcset=\"https:\/\/www.pennygolightly.com\/wp-content\/uploads\/2020\/05\/Lighter-carrot-cake-recipe-low-fat-low-sugar-pineapple.jpg 680w, https:\/\/www.pennygolightly.com\/wp-content\/uploads\/2020\/05\/Lighter-carrot-cake-recipe-low-fat-low-sugar-pineapple-300x199.jpg 300w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><\/noscript><\/p>\n<p>The weather&#8217;s been lovely and warm here, and once the heat is on I naturally gravitate towards lighter bites and don&#8217;t want my treats to be too rich or stodgy, so I&#8217;ve come up with a recipe that swaps out some of the refined sugar and oil in this cake batter with tinned fruit. I had a few carrots at the bottom of the fridge that needed using up, and decided to have a go at making a slightly healthier version of carrot cake for snacking on throughout the week.<\/p>\n<p>There&#8217;s also an optional thin yogurt glaze on the top instead of a thick cream cheese icing, or you could just leave the cake plain if you prefer.<\/p>\n<h1>Lighter carrot cake traybake recipe<\/h1>\n<p>Makes 12 slices.<\/p>\n<h2>Ingredients<\/h2>\n<ul>\n<li>2 medium eggs<\/li>\n<li>125g light brown muscovado sugar<\/li>\n<li>30ml sunflower oil<\/li>\n<li>1 teaspoon vanilla extract<\/li>\n<li>120g tinned pineapple pieces (in own juice, drained weight)<\/li>\n<li>200g carrots, drained and coarsely grated<\/li>\n<li>zest of 1\/2 orange<\/li>\n<li>200g self raising flour<\/li>\n<li>1 teaspoon bicarbonate of soda<\/li>\n<li>1 &amp; 1\/2 teaspoons ground cinnamon<\/li>\n<li>1\/2 teaspoon mixed spice<\/li>\n<li>1\/4 teaspoon ground nutmeg (optional)<\/li>\n<\/ul>\n<p>For the yogurt glaze icing (optional):<\/p>\n<ul>\n<li>75g icing sugar<\/li>\n<li>1 tablespoon Greek style yogurt<\/li>\n<\/ul>\n<h3>Substitutions for hard to find ingredients<\/h3>\n<p>If you can&#8217;t get tinned pineapple pieces, tinned crushed pineapple is even better. You could also use tinned fruit salad in its own juice, tinned peaches or apple puree.<\/p>\n<p>No self raising flour? Use plain flour with 2 teaspoons of baking powder added to it instead.<\/p>\n<p>If you can&#8217;t find light brown muscovado sugar, use soft brown sugar instead, or a mixture of white sugar and dark brown sugar.<\/p>\n<h2>Method<\/h2>\n<ul>\n<li>Preheat the oven to 180 C \/ 160 C fan oven \/ Gas Mark 4.<\/li>\n<li>Grease an 18cm square cake tin and line with baking paper.<\/li>\n<li>Beat the eggs, sugar, vanilla and oil together well, until light and fluffy.<\/li>\n<li>Thoroughly chop up the pineapple pieces and mix into the egg mixture along with the grated carrot.<\/li>\n<li>Sift the flour, baking powder, bicarbonate of soda and the spices on top of the egg mixture, then mix well.<\/li>\n<li>Pour the batter into the prepared tin and bake for 30 to 40 minutes, until a wooden toothpick inserted into the cake comes out clean.<\/li>\n<li>Leave to cool completely before adding the optional yogurt glaze icing.<\/li>\n<li>To make the yogurt glaze, whisk the yogurt thoroughly into the icing sugar then drizzle over the cake to create a thin layer on the top. Leave to set for at least an hour.<\/li>\n<li>Cut into 12 slices and serve.<\/li>\n<\/ul>\n<p>The easiest way to make this recipe is in a food processor that has a grater attachment, but it&#8217;s still quick and simple enough to do by hand.<\/p>\n<p>Avoid food waste: keep the juice that you strain off the pineapple and add it to ice lollies, smoothies and cocktails.<\/p>\n<p>If you want to increase the fruit content of this cake even more, try adding a small handful of raisins or sultanas to the batter before cooking. You could also add a few chopped pecans to the cake mixture to make it more filling.<\/p>\n<p>The non-iced version of this cake can be frozen.<\/p>\n<p>Next time I make it I&#8217;ll try using wholemeal plain flour, although we can&#8217;t get hold of that too readily around here at the moment. I&#8217;ll come back update the recipe if I manage to make a wholemeal version anytime soon.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>This makes a lovely light cake that&#8217;s perfect with a cup of tea, and contains a fair amount of hidden fruit and vegetables without compromising on the taste. Let me know if you make this recipe.<\/strong><\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>The weather&#8217;s been lovely and warm here, and once the heat is on I naturally gravitate towards lighter bites and don&#8217;t want my treats to be too rich or stodgy, so I&#8217;ve come up with a recipe that swaps out some of the refined sugar and oil in this cake batter with tinned fruit. I&#8230;<\/p>\n","protected":false},"author":1,"featured_media":17985,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_kadence_starter_templates_imported_post":false,"_kad_post_transparent":"","_kad_post_title":"","_kad_post_layout":"","_kad_post_sidebar_id":"","_kad_post_content_style":"","_kad_post_vertical_padding":"","_kad_post_feature":"","_kad_post_feature_position":"","_kad_post_header":false,"_kad_post_footer":false,"footnotes":""},"categories":[645],"tags":[],"class_list":["post-17980","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Traybake time: Lighter carrot cake recipe &#8211; Penny Golightly<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.pennygolightly.com\/traybake-time-lighter-carrot-cake-recipe\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Traybake time: Lighter carrot cake recipe &#8211; Penny Golightly\" \/>\n<meta property=\"og:description\" content=\"The weather&#8217;s been lovely and warm here, and once the heat is on I naturally gravitate towards lighter bites and don&#8217;t want my treats to be too rich or stodgy, so I&#8217;ve come up with a recipe that swaps out some of the refined sugar and oil in this cake batter with tinned fruit. 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