Preheat the oven to 180°C.
Easy Carrot Cake
Easy Carrot Cake
- Makes10 servings
- Prep Time10 min
- Cook Time1 hr
- Total Time1 hr 10 min
- Calories145
- Made withSplenda Granulated Sweetener
Ingredients
For the cake
- 150 g wholemeal self-raising flour
- 1 teaspoon baking powder
- 1½ teaspoons ground mixed spice
- 2 medium eggs
- 100 g reduced fat spread
- 1 teaspoon vanilla extract
- 225 g coarsely grated carrots
- 30 g chopped walnuts
- 7 tablespoons SPLENDA® Granulated
For the icing (optional)
- 100 g very low fat cream cheese
- Finely grated rind of 1 lemon
- 1 teaspoon lemon juice
- 1 tablespoon SPLENDA® Granulated
Nutrition Info Per Serving
- % Daily Value*
- Energy145 kcal185.9%
- Total Fat8.00 g10.26%
- of which saturates2.00 g0.73%
- Total Carbohydrate13.20 g4.8%
- of which sugars2.70 g0.98%
- Fibre2.70 g9.64%
- Protein5.10 g10.2%
- Salt0.40 g0.15%
Instructions
1
2
Line a 2 lb loaf tin or two 15 cm (6 inch) 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
5
Mix all the icing ingredients together.
6
Cover and place in the fridge until needed.
7
When the carrot cake is cooked remove from tin/s and place on a wire rack until cooled.
8
Spread the icing over the cake, or if using sandwich tins, use icing to sandwich cakes together and serve.
Made with
Splenda Granulated Sweetener
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