Guest chef

Stacie Stewart

Former MasterChef finalist Stacie Stewart is one of the hottest new young things on the bakery scene. She is the owner of modern bakehouse The Beehive Bakery and author of Stacie Bakes.

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Skinny carrot meringue cake

  • Serves 8-12
  • Prep 30 mins
  • Total time 1 hr 10 mins, plus cooling
4.2/5 rating (11 votes)
Skinny carrot meringue cake
Skinny carrot meringue cake

step by step

  • 1Preheat the oven to 180°C, fan 160°C, gas 4. Grease 2 x 20cm round cake tins and line with baking paper. Beat the oil, eggs and sugar together in a bowl. Add the carrots and beat again to combine.
  • 2Sift the flour, bicarbonate of soda and spices into a separate large bowl. Add the orange zest, dried fruit and nuts and stir to coat them in the flour; this will prevent them from sinking in
 the cake. Add the flour mixture to the carrot mixture in 3 batches, stirring gently after each addition. Divide the cake mixture between the prepared tins and bake for 40 minutes or until a skewer inserted into the centre of the cake comes out clean.
  • This cake dates back to medieval times, when sugar was scarce and carrots (which contain lots of natural sweetness) were used instead. I eat this throughout the year, not just when I'm watching the calories; it's that good
    Stacie Stewart
  • 3Leave the cakes to cool in the tins for 10 minutes, then turn them out on to a wire rack and leave to cool completely.
  • 4To make the frosting, place a large heatproof bowl over a pan of simmering water, making sure the bottom of the bowl doesn't touch the water. Add the egg whites and sugar and beat with an electric hand whisk until stiff peaks form; this should take about 6 minutes. Remove from the heat, add the vanilla and beat for a few more seconds. The frosting should be thick and shiny and will need to be used straight away.
  • 5Place the first cake on a cake board or plate and spread over the meringue frosting. Stack the next cake layer on top. Top with the second cake and cover the top and sides with the remaining frosting using a palette knife. I think this cake looks better when the frosting isn't smooth. If you're feeling really adventurous, blast the top gently with a blowtorch for a toasted marshmallow effect. Drizzle with a little honey to serve.
  • Recipe taken from Stacie Bakes: Classic Cakes And Bakes For The Thoroughly Modern Cook (Pavilion, £18.99). Recipe photograph by Dan Jones

Get ahead

Store in an airtight container for up to 2 days.

You will need

  • 200ml vegetable oil, plus extra for greasing
  • 3 medium eggs
  • 300g light brown soft sugar
  • 600g carrots, scrubbed and grated
  • 280g self-raising flour
  • 1 tsp bicarbonate of soda
  • 1 tsp ground cinnamon
  • 1 tsp mixed spice
  • finely grated zest of 1 orange
  • 150g dried fruits, such as cherries, sultanas and raisins
  • 150g nuts, such as pecans or walnuts, toasted and roughly chopped
  • orange-blossom honey, to serve

For the meringue frosting:

  • 6 medium egg whites
  • 300g caster sugar
  • 1 tsp vanilla extract

+ Nutritional Information