Step 1 Preheat oven to 160°C. Spray a square cake tin with oil and line with baking paper. Place sultanas into a bowl and add orange zest and juice. Set aside while you prepare the cake mixture.
Step 2 Place the flours into a bowl along with 1 teaspoon of the baking powder, bicarb soda, cinnamon and mixed spice.
Step 3 Separate eggs and set whites aside. Whisk egg yolks in a large bowl until pale and creamy. Whisk in sugar and then oil, half at a time. Fold in flours half at a time (mixture will be quite dry).
Step 4 Fold in sultanas, carrot and banana, half at a time. Whisk the egg whites until soft peaks form.
Step 5 Carefully fold whites into carrot mix along with the remaining 1/2 teaspoon baking powder. Spoon into cake tin and bake for 45 minutes to 1 hour, or until firm to touch.
Step 6 Meanwhile, for the icing, mix cream cheese, sour cream, icing sugar and orange juice together until smooth. Spread over the cooled cake. Cut into squares to serve.
What we did
- Reduced the amount of oil
- Replaced half the flour with wholemeal, giving the cake extra fibre
- Reduced the amount of sugar and replaced some of the sweetness with orange and mashed banana
- Used reduced-fat cream cheese and reduced-fat sour cream for the icing
Original version per serve (1 piece)
1549kJ/370cal, protein 6.0g, total fat 19.4g, sat fat 4.0g, carbs 42.7g, sugars 23.6g, fibre 1.7g, sodium 257mg, calcium 65mg, iron 0.9mg
Save 454kJ, 8.7g fat and 1.7g sat fat. Plus, gain 0.8g fibre!