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Frosted Carrot Cake Recipe

A tea time favourite, with added fibre thanks to a hidden handful of All-Bran. Serve a slice of this stunner with a spoonful of frozen yogurt.

  • Servings: 20
  • Prep time: 15 min
  • Total time: 15 min


  • Section: Cake
  • 200g wholemeal flour
  • 1 tsp baking powder
  • 1 tsp ground mixed spice
  • 100g light muscovado sugar
  • 75g All-Bran
  • 225g grated carrots
  • 2 eggs
  • 150g vegetable oil
  • 2 tbsp skimmed milk
  • Section: Frosting
  • 75g low fat cream cheese
  • 75g icing sugar

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1. Grease a deep 22cm round cake tin and line the base with a non stick or greaseproof paper.

2. Sift the flour and mixed spice then stir in the sugar, All-Bran and grated carrots. Beat the eggs and milk with the oil and stir into the mixture.

3. Spread the mixture into the prepared tin and bake in a moderate oven, 180 °C (350 °F) gas mark 4 for 40-45 minutes, until firm to touch. Turn out and cool on a wire rack.

4. For the frosting, beat together the cheese and the icing sugar and spread over the top of the cooled cake.

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