Easy Carrot Cake

10 servings, ready in 1 hour and 10 minutes

This classic Easy Carrot Cake is a sweet and culinary wonder. Enjoy this tasty recipe with the Sweetness of SPLENDA® Sugar Alternative, Granulated!

Preparation time: 10 minutes
Cooking time: 45-60 minutes

Method

Preheat the oven to 180°C.

Line a 2lb loaf tin or two 15cm (6 inch) sandwich tins with baking parchment.

Place all the cake ingredients into a large bowl and mix together.

Place the mixture into the tin/s and cook for 45 minutes to 1 hour (depending on tin size).

Icing the cake

Mix all the icing ingredients together.

Cover and place in the fridge until needed

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

Spread the icing over the cake, or if using sandwich tins, use icing to sandwich cakes together and serve.

 

Ingredients

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  • For the cake
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  • 150g wholemeal self-raising flour
  • 1 tsp baking powder
  • 1½ 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
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  • For the icing (optional)
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  • 100g very low fat cream cheese
  • 1 tbsp SPLENDA® Granulated
  • Finely grated rind of 1 lemon
  • 1 tsp lemon juice

Nutrition information

per serving
Energy 145kcal
Fat 8.00g
of which saturates 2.00g
Carbohydrate 13.2g
of which sugars 2.70g
Fibre 2.70g
Protein 5.10g
Salt 0.40g

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