Tuesday 19 March 2013

The House of Righteous Stands Firm

I love carrot cakes, especially  a healthy low fat one. When I saw Zoe of bake for happy kids' pretty looking Low Fat Moist Carrot Cake by Delia Smith, I baked not only one but two, one for an aunt and  one for my church Family Night.  I made the first cake in a 8' x 8' square and the other in a  12' x 7'' sheet pan.  Everyone loved the light moist cake. I used light cream cheese, but added 20g unsalted butter and 20g icing sugar.
I made carrot fondant for decoration, and in addition to the carrot cake, also baked 12 cupcakes and decorated them with Easter theme(coming post).  Both cupcakes and carrot cakes were for Family Night birthday celebration.

Low Fat Moist Carrot Cake
How to Cook Book One - Deli Smith

175g dark brown soft sugar, soften (light muscovado)
2 large eggs at room temperature
120 ml sunflower oil (corn oil)
200g wholemeal self raising flour (self raising flour)
1 1/2 tsp bicarbonate of soda
3 rounded tsp mixed spice ( 1 tsp cinnamon powder)
grated zest 1 orange 200g carrots, peeled and coarsely grated
175g sultanas (cranberries)

250g Quark (skimmed milk soft cheese) ( light cream cheese)
20g unsalted butter
20g caster sugar (20g icing sugar)
2 teaspoons vanilla extract
1 rounded teaspoon ground cinnamon, plus a little extra for dusting (omitted)

Syrup Glaze
Juice 1/2 small orange
1 dessertspoon lemon juice
40g dark brown soft sugar (light muscovado sugar)

Tray size
20cm by 26cm, 4cm deep
8" x  8"
12" x  7"


  • Begin by whisking the 175g sugar, eggs and oil together in a bowl using an electric hand whisk for 2-3 minutes
  • Then sift together the flour, bicarbonate of soda and the mixed spice into the bowl, tipping in all the bits of bran that are left in the sieve.

  • Now stir all this together, then fold in the orange zest, carrots and sultanas.
  • After that pour the mixture into the prepared tin and bake on the centre shelf of the oven , 170C for 35-40 minutes,(18mins) until it is well risen and feels firm and springy to the touch when lightly pressed in the centre.

  • While the cake is cooking, make the topping by mixing all the ingredients in a bowl until light and fluffy,then cover with clingfilm and chill for 1-2 hours or until needed. Now you need to make the syrup glaze, and to do this whisk together the fruit juices and sugar in a bowl.

  • Then, when the cake comes out of the oven, stab it all over with a skewer and quickly spoon the syrup over as evenly as possible. Now leave the cake on one side to cool in the tin, during which time the syrup will be absorbed.
  • Then, when the cake is completely cold, remove it from the tin, spread the topping over, cut it into 12 squares and dust with a little more cinnamon.(omitted)

Family Night

An Elder from the Chinese congregation gave us a talk about the biblical meaning of various Chinese characters and the strokes it represent. The families were also divided into groups to play puzzle games based on Chinese characters in the bible.

The wicked are overthrown and are no more, but the house of the righteous stands firm.
Proverbs 12:7

This post is linked to the blog hop event, Cook like a Star, hosted by Zoe from Bake for Happy Kids,
Baby Sumo from Eat your heart out and Mich from Piece of Cake. For more of Delia's delicious and easy cooking, please visit the links below.


  1. Looks good. I did this recipe as well and will be posting it soon.

  2. Wow Lian!

    You are baking two cakes instead of one. Glad that you like this cake... Me too, loving the feeling that this cake is guilt-free to indulge.


  3. Wow..wow, Lian,
    Your carrot cakes looks so pro.
    Like those sell in the cafe.
    I bet they taste great!
    2 thumbs up for you!

    1. Thank you. Yes, these carrot cakes are so easy to make and everyone loves them.


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