Easy Carrot Cake

Serves 10

Preparation Time:

Cooking Time:


For the cake

  • 150g wholemeal self-raising flour
  • 1 tsp baking powder
  • 1 ½ tsp ground mixed spice
  • 7 tbsp SPLENDA® Granulated
  • 2 medium eggs
  • 100g reduced fat spread
  • 1 tsp vanilla extract
  • 225g coarsely grated carrots
  • 30g chopped walnuts

For the icing (optional)

  • 100g very low fat soft cheese
  • 1tbsp SPLENDA® Granulated
  • Finely grated rind of 1 lemon
  • 1 tsp lemon juice


  1. Preheat the oven to 180C/350F (160C Fan oven)
  2. Line a 2lb loaf tin or two 15cm (6”) sandwich tins with baking parchment 
  3. Place all the cake ingredients into a large bowl and mix together
  4. Place the mixture into the tin/s and cook for 45 minutes to 1 hour (depending on tin size)

Icing the cake

  1. Mix all the icing ingredients together. Cover and place in the fridge until needed
  2. When the carrot cake is cooked remove from tin/s and place on a wire rack until cooled
  3. Spread the icing over the cake, or if using sandwich tins, use icing to sandwich cakes together and serve
Nutritional information

Nutrition Information
(typical values)

Per serving

Energy (kJ/kcal)

606 (kJ)
145 (kcal)

Protein (g)


Carbohydrate (g)


   Of which sugars (g)


Fat (g)


   Of which saturates (g)


   Of which mono-unsaturates (g)


   Of which poly-unsaturates (g)


Salt (g)


Fibre (ADAC) (g)


*indicates estimated value in nutritional table