Carrot and Oat Loaf Cake

This weekend, why not enjoy a slice of delicious, nutrient-rich, super-moist Carrot and Oat Loaf Cake?

Sometimes, after a hard week, a cake is not an option - it is a necessity! Previously, I've found all previous attempts at healthier option baking somewhat disappointing and recipes are often reliant on lots of chemical sweeteners, which I'd rather avoid. However, I've been tweaking and experimenting and eventually came to this, which produces a really moist, sweet treat that is just 129 calories or 1/2 your HEB and 1 syn per slice.

I've used a stevia-based sweetener here, but have ordered some pure stevia powder to experiment further with so will update here when I've explored this. I'd like to eliminate the sweetener altogether in this, ideally, without increasing the calorific load. If you are less bothered about the calories, a couple of tsp of honey in the mix here would definitely replace a proportion of the sweetener being used for a natural sweetness and some additional flavour.

The oats in this give it a dense texture, but also make it a filling treat which feels really satisfying.The slow-release of energy from the oats also means that this can sustain you if you feel like a sweeter treat mid-morning or even, for a decadent morning, for breakfast.

Make it gluten-free! This recipe is effectively already gluten-free and should be suitable for those with a gluten intolerance, but you must ensure you buy oats that are certified as having been prepared in a gluten-free environment for those who are coeliac.

As with all recipes and meal plans on the blog I have highlighted the protein sources (P foods) in red, the speed (S) foods in green, healthy extra allowances in blue and syns, with syn values in brackets in orange.

Carrot and Oat Loaf Cake

Makes 10 slices - 1/2 HEB and 1 syn per slice / 4 syns per slice if not using HEB

200g rolled porridge oats

2 medium sized carrots, grated coursely

3 tsp baking powder

4 medium eggs

1 tsp almond essence or vanilla essence 

2 tsp ground cinnamon

1/2 tsp ground ginger 

5 tbsp Truvia (stevia-based sweetener) 

150g plain quark  

1/2 tsp fine sea salt

75g Philadelphia Lightest soft cheese 

1 tbsp quark

1 tsp lemon juice 

A splash of water to thin, if needed

2 tsp creamy-style lemon curd (avoid the more jelly-like cheaper versions as this won't blend properly)

Pre-heat the oven to 180 degrees fan / 200 degrees electric / Gas Mark 6.

Line a 2lb loaf tin with grease-proof paper. I like using these as I have no patience with flapping grease-proof paper: 2lb loaf tin liners

In a food processor, blitz the oats on a high setting until it forms a finer flour consistency. 

Add the baking powder, ginger, cinnamon, salt, and Truvia and pulse until fully combined together. 

Add the eggs, quark, carrot and essence and pulse until completely blended. Don't leave this blending though, as it can become overworked and start to split. 

Pour the mixture into the lined tin and level gently with the back of a wooden spoon. 

Bake for 35 - 45 minutes. It will brown well before this but keep baking for at least 35 minutes, checking that a skewer comes out completely clean before removing from the oven. A longer bake will dry the mixture out further and give this a more 'cakey' finish. 

Once out of the oven, allow to cool in the tin for 10 minutes. Then tip onto a cooling rack, leave for a further 10 mins before carefully removing the paper. 

Beat the soft cheese, quark and lemon juice to form a thick, smooth, spreadable consistency. Stir in the lemon curd and mix thoroughly. Return to the fridge to maintain firmness. 

Once the cake has completely cooled (at least 2 hours, to be safe) put onto a serving platter and generously spread the topping across the cake, encouraging it to spread towards the edges and swirling with a spoon for an attractive finish. 

Cuts into 10 thick slices. Perfect with a cup of tea!