Reduced-sugar carrot cake

If you are avoiding refined sugar, try Mary’s take on carrot cake which uses agave syrup and maple syrup as sweeteners.

You will need two 20cm/8in cake tins, a piece of muslin or a thin cleaning cloth and a piping bag fitted with a 1cm/½in plain nozzle.


By Mary Berry
From The Great British Bake Off

Ingredients

  • 200ml/7fl oz vegetable oil
  • 3 free-range eggs
  • 175ml/6fl oz agave syrup (also known as agave nectar)
  • 400g/14oz carrots, peeled and grated
  • 275g/9¾oz self-raising flour
  • 2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1 tsp mixed spice
  • 150g/5½oz sultanas
  • 150g/5½oz walnuts pieces
  • 1 orange, finely grated zest only

For the frosting

  • 400g/14oz full-fat cream cheese
  • 50g/1¾oz unsalted butter, softened
  • 50ml/2fl oz maple syrup
  • 25g/1oz walnut pieces, chopped
  • ground cinnamon, for dusting
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