Classic Carrot Cake

These swaps lighten the cake and frosting without stopping it from baking or setting. The oil provides moisture, so we replace some (not all) with apple puree; the cake stays moist but is a touch less rich and slightly more tender than fudgy. Cutting sugar and lightening the frosting reduces sweetness noticeably — it…

• 300 ml Vegetable oil → 150 ml vegetable oil plus 150 g unsweetened apple puree

  Halving the oil cuts a lot of fat and calories. The crumb stays moist thanks to the puree but is a little less rich and slightly softer, not as luxuriously dense.

• 300 g Caster sugar → 225 g caster sugar

  Reducing sugar by a quarter. The cake is less sweet and browns a touch less; carrots add natural sweetness so it still works, but the flavour is more spiced than sugary.

• 115 g Butter (softened) → 60 g butter plus 150 g thick Greek yoghurt

  Cuts frosting fat and adds tang. The frosting is softer and less firm — chill it well before spreading, and it will be less thickly pipeable.

• 300 g Icing sugar → 200 g icing sugar

  Less sugar in the frosting makes it tangier and looser; combined with the yoghurt it is noticeably less sweet than a classic cream-cheese topping.

Estimated per serve

615 kcal · 7 g protein · 68 g carbs · 36 g fatestimates, within ~10%

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