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

    Preheat the oven to 180°C / 350 F (160°C Fan oven)

    2

    Line a 2 lb loaf tin or two 15 cm (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

    5

    Mix all the icing ingredients together. Cover and place in the fridge until needed

    6

    When the carrot cake is cooked remove from tin/s and place on a wire rack until cooled

    7

    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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