Skinny carrot meringue cake
Serves 8-12 | prep 30 mins | total time 1 hr 10 mins, plus cooling
Skinny carrot meringue cake
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Serves 8-12 | prep 30 mins | total time 1 hr 10 mins, plus cooling
Rate
Nutritional information (per serving)
Calories
535Kcal
Fat
21gr
Saturates
3gr
Carbs
80gr
Sugars
63gr
Fibre
3gr
Protein
3gr
Salt
0.6gr
Ingredients
- 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
Step by step
Get ahead
Store in an airtight container for up to 2 days.
- Preheat 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.
- Sift 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.
- Leave the cakes to cool in the tins for 10 minutes, then turn them out on to a wire rack and leave to cool completely.
- To 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.
- Place 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.
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
