Cake Club 18th January – “Healthy” Carrot Cake – by Kat Wise

“Healthy” Carrot Cake – by Kat Wise

One of your 5 a day!

Kat cake



  • 1 lemon
  • 1 orange
  • 1 tbsp caster sugar
  • 225g/8oz butter
  • 225g/8oz soft brown sugar
  • 4 eggs
  • 225g/8oz carrot grated
  • 115g/4oz sultanas
  • 225g/8oz self-raising flour (wholemeal)
  • 1 tsp baking powder

For the topping:

  • 250g cream cheese
  • 250g butter
  • 625g icing sugar, sifted
  • 1 ½ tsp vanilla extract


  1. Preheat oven to 180°C/350°F/Gas 4.
  2. Finely grate the lemon and orange. Put half of the rind in a bowl and mix with the caster sugar. Arrange the sugar-coated rind on a sheet of greaseproof paper and leave in a warm place to dry thoroughly.
  3. Cream the butter and sugar until pale and fluffy. Add the eggs gradually, then beat well. Stir in the unsugared rinds, the grated carrots and the juice of the orange and the sultanas.
  4. Gradually fold in the flour and baking powder, and divide out into paper cases on a bun tray.
  5. Bake for 22-25mins until golden and just firm.
  6. To make the topping, place the cream cheese, butter and icing sugar in a bowl and beat until smooth and creamy. Spoon/pipe onto cupcake as desired and top with sugared rinds.
  7. Enjoy!


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Cake club

At Athletematters we’ve started a ‘cake club’ for the team once a week. This week it was my turn and I produced a batch of my ‘fruit, nut and honey bars’ which are a great natural option for sustained energy as opposed to the processed products on the market. 


125g unsalted butter

100g light soft brown sugar

100g honey

100ml orange juice

Finely grated zest of 1 orange

200g porridge oats

100g dried dates, chopped

100g dried cranberries / apricots or other fruit, chopped

50g chopped hazelnuts, walnuts and cashew nuts

50g chia seeds, ground. 

100g of linseed, sunflower and pumpkin seed mix, ground


18x25cm shallow baking tin, lightly greased and lined with baking parchment. 


Preheat the oven to 180c/gas4. Put the butter, sugar, honey, fruit juice and zest into a saucepan over a low heat and stir gently until the butter has melted and the ingredients have blended together. Remove from the heat and add the oats, dried fruit, nuts and seeds. Stir well. 

Transfer the mixture to the prepared baking tin and level the surface with the back of a spoon. Sprinkle some extra seeds on the top and bake in the oven for 25-30minutes until golden brown on top. 

Leave in the tin until cool before turning out and cutting into squares or fingers with a sharp knife. 

They will keep for up to 10days in an airtight tin. 

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