About this recipe:A lovely light alternative to the richer versions of carrot cake with the subtle tang of buttermilk, cinnamon spice, a folded-in egg white 'meringue' and fresh grated carrots.
150g plain flour
120g wholemeal flour
220g dark brown soft sugar
100g caster sugar
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
1 1/2 teaspoons ground cinnamon
80ml vegetable oil
175g grated carrots
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Method Prep:15min › Cook:35min › Ready in:50min
Preheat oven to 180 C / Gas 4. Lightly grease and flour one 20x30cm tin or two 23cm round cake tins.
Separate eggs and beat egg whites until frothy, then continue whipping and gradually add the caster sugar; beat until stiff.
In a large bowl combine the self raising flour, wheat flour, dark brown soft sugar, baking powder, bicarb and cinnamon and mix until blended. Add the oil and the buttermilk and mix well, then add the egg yolks and mix well. Fold in the egg whites and then the carrots. Pour mixture into prepared tin.
Bake at 180 C / Gas 4 for 25 to 35 minutes. Cool and ice with your favourite cream cheese icing, using light cream cheese.