• • 200g (or 7oz) light muscovado sugar
  • • 250g (or 9oz) carrots, peeled and grated
  • • 150ml (or 1/2cup + 1tbsp + 2tsp) sunflower oil
  • • 150g (or 5oz or 1¼ cup) wholemeal self raising flour
  • • 100g (or 3.5oz) white self raising flour
  • • 2 tsp (or 6g) ground mixed spice
  • • 1 tsp (or 3g) cinnamon
  • • 1 tsp (or 3g) ground ginger
  • • 1 tsp (or 3g) nutmeg
  • • ½ cup (or 60g or 2 ¼ oz) chopped walnuts
  • • 4 eggs
  • • 125g (or 4 ½ oz) reduced fat soft cream cheese
  • • 1 tsp (or 5ml) vanilla extract
  • • 5 tbsp (or 60g) icing sugar
  • • butter for greasing

Passion cake is a “childishly” easy cake recipe with (perhaps) surprisingly delicious results (especially if you are a Carrot cake lover). OK, that reminded me! Are you planning of becoming one of those home-made “baking geeks” – like me for instance? Well, if you are, then this cake recipe is just about perfect for learning basic baking skills.

Passion cake filled with abundance of spices, carrots, walnuts and reduced fat soft cheese has enough “good” ingredients in it that you don’t need to feel “bad” after having a yummy slice.

Makes: 12-16 squares
Preparation time: 20 minutes
Cooking time: 50 minutes
Level: easy

Method: Passion cake step by step with photos

passion, cake recipe

Step 1:
Preheat the oven to 180C (or 350F or fan oven 160C or gas mark 4). Lightly grease a 20cm (8in) square cake tin with butter. Line the base with baking paper.

cake, cake recipe, passion

Step 2:
Sieve wholemeal and white self-raising flours into a bowl. Add any bran left in the sieve. Stir in the mixed spice, ginger, nutmeg, and cinnamon until they are thoroughly combined.

passion, cake recipe, baking

Step 3:
Use wire egg beater.

passion, cake recipe, carrots

Step 4:
Grate the carrots.

passion, cake, cake recipe, carrots

Step 5:
Add grated carrots and muscovado sugar to the flour and spice mixture.

passion, cake recipe, baking

Step 6:
Lightly beat the eggs together with a fork. Pour the eggs over the mixture in the bowl.

cake recipe, passion, baking

Step 7:
Add the oil and chopped walnuts and stir with a spoon until all the ingredients are well combined.

passion, cake recipe, baking

Step 8:
Pour the mixture into the tin. Level the top with the back of a spoon. Bake the cake for 50 minutes until it is risen and the top golden. Remove the cake from the oven and leave it to cool in the tin for 10 minutes before turning it out.

cream cheese icing

Step 9:
How to make cream cheese icing: Put the cream cheese, icing sugar and vanilla extract into a bowl and beat together with a spoon until smooth and creamy.

cream cheese icing

Step 10:
Put the icing in the fridge. Leave it there for 15 minutes to harden slightly.

passion cake, cake recipe, passion

Step 11:
Spread the Cream cheese icing over the cake and smooth it out using a palette knife. Decorate the cake with grated carrots and chopped walnuts and serve.

 

Passion cake
 
Author:
Recipe type: Cake recipe
Serves: 13
Prep time:
Cook time:
Total time:

 
Ingredients
  • 200g (or 7oz) light muscovado sugar
  • • 250g (or 9oz) carrots, peeled and grated
  • • 150ml (or ½cup + 1tbsp + 2tsp) sunflower oil
  • • 150g (or 5oz or 1¼ cup) wholemeal self raising flour
  • • 100g (or 3.5oz) white self raising flour
  • • 2 tsp (or 6g) ground mixed spice
  • • 1 tsp (or 3g) cinnamon
  • • 1 tsp (or 3g) ground ginger
  • • 1 tsp (or 3g) nutmeg
  • • ½ cup (or 60g or 2 ¼ oz) chopped walnuts
  • • 4 eggs
  • • 125g (or 4 ½ oz) reduced fat soft cream cheese
  • • 1 tsp (or 5ml) vanilla extract
  • • 5 tbsp (or 60g) icing sugar
  • • butter for greasing
Instructions
  1. Preheat the oven to 180C (or 350F or fan oven 160C or gas mark 4). Lightly grease a 20cm (8in) square cake tin with butter. Line the base with baking paper.
  2. Sieve wholemeal and white self-raising flour into a bowl. Add any bran left in the sieve.
  3. Stir in the mixed spice, ginger, nutmeg, cinnamon, muscovado sugar, walnuts and grated carrots until they are thoroughly combined.
  4. Lightly beat the eggs together with a fork. Pour the eggs into the bowl with flour mixture.
  5. Add the oil and stir with a spoon until all the ingredients are well combined. Pour the mixture into the tin. Level the top with the back of a spoon.
  6. Bake the cake for 50 minutes until it is risen and golden. Remove it from the oven and leave to cool in the tin for 10 minutes before turning it out.
  7. Carefully turn the cake out on to a cooling rack.
  8. Put the cream cheese and icing sugar into a bowl and beat together with a spoon until smooth and creamy. Stir in the vanilla extract.
  9. Put the icing in the fridge. Leave it there for 15 minutes to harden slightly. Spread the icing over the cake and smooth it out using a palette knife.