Low BITE Carrot Cake Recipe

Wednesday, Mar 24, 2021 | Lifestyle, Uncategorized

Hi friends! Happy hump day! 

As most of you probably know, Easter is only a week and a half away! In case you don’t know- Easter is only a week and a half away! There are a lot of fun motifs and activities associated with Easter. But, unlike most holidays, there aren’t a whole lot of specific foods that are commonly reveled in for Easter. Therefore, we decided to pick a basic thing that most agree on as an Easter symbol, and run with it: carrots! Here’s our favorite AND lowest BITE/ calorie Carrot Cake Recipe! 

Low BITE Carrot Cake 

Prep + Cook Time: 90 minutes 

Serving Size: 1 Standard Cake (serves 6-12)


  • 1 medium Orange 
  • 140 g Raisins
  • 125 mL Rapeseed Oil
  • 115 g Wholemeal Flour
  • 1 tbsp Baking Powder 
  • 1 tsp Baking Soda 
  • 1 tsp Ground Cinnamon 
  • 140 g Dark Muscovado Sugar 
  • 280 g Shredded Carrot 
  • 2 large Eggs 
  • 115 g Self Rising Flour 
  • 100 g Cream Cheese
  • 3 tbsp Powdered Sugar 
  • Pinch of Orange Zest 
  • 1.5 tsp Lemon Juice 


  1. Heat oven to 300 degrees Fahrenheit. 
  2. Finely grate zest from the peel of the orange gaining as much as desired for taste. Then squeeze about 3 tablespoons of juice from the orange and pour over the raisins in a bowl, stir in zest, then leave to soak while you make the cake batter. 
  3. Lightly oil and line the base of a deep 20 cm square cake tin. 
  4. Mix the flours with 1 teaspoon of baking powder, soda, and cinnamon. Set aside. 
  5. Separate one of the eggs. Put the egg white in a small bowl and the yolk into a large bowl. Break the second egg into the large bowl with the yolk and mix. Gradually add in the dark sugar until well combined, thick and foamy. 
  6. Slowly add in the rapeseed oil and continue to whisk as a low speed for another minute or two until well mixed. 
  7. Tip flour mix into a wet mixture and gently fold together with rubber or wooden spatula. The mixture will be quite stiff
  8. Put the extra pinch of baking powder into the small bowl with the egg white and whisk into soft peaks. 
  9. Fold the carrot, raisins, (and any orangey liquid) into the flour mixture. Gently fold in the whisked egg whites and transfer the batter into the prepared tin. Jiggle the tin to level out the batter. 
  10. Bake on the middle shelf for 60 minutes until risen and firm to the touch. Use a skewer to dip into the cake, testing the integrity of the middle. 
  11. Leave to cool in the tin for 5 minutes before removing from tin and peeling off parchment paper. Let cool completely before icing.


  1. Combine the cream cheese, powdered sugar, and orange zest together- don’t over-beat. Stir in lemon juice. Swirl the frosting over the cake until desired coverage. Cut the cake into small serving squares. 
  2. This cake is even better if left well wrapped for a day or two before icing and eating. It will keep for up to 5 days in an airtight tin, or in the fridge if iced. 

The BITE counts below are figured for each one serving. 

What does your family typically eat for Easter? We’ll be featuring a full day’s menu next week and we want your ideas! What’s the traditional dish at your table?? 


Happy Tracking!