Light and delicious, you’ll love this easy, cheese-y carrot cake!
80g light margarine, at room temperature
80g (½ cup, lightly packed) brown sugar
1 tsp vanilla extract
3 carrots, finely grated
160g (1 cup) wholemeal self-raising flour
75g (½ cup) self-raising flour
1½ tsp mixed spice
2 x 50g eggs, lightly whisked
Finely grated zest and juice of 1 orange
60ml (¼ cup) low-fat milk
Extra orange zest, to serve
Cream cheese icing:
125g extra-light cream cheese
¼ tsp finely grated orange zest
3 tsp freshly squeezed orange juice
2 Tbsp Equal Spoonful
Preheat oven to 170°C (fan-forced). Spray a 16cm x 26cm (base measurement) slice tin with cooking spray. Line base and sides with baking paper, allowing paper to overhang sides.
2. Using a wooden spoon, mix margarine, sugar and vanilla in a large bowl. Stir in carrot. Add flours, mixed spice, egg, orange zest and juice, and milk. Mix until well combined.
3. Spoon mixture into prepared tin and use the back of a spoon to smooth the surface. Bake for 40-45 minutes or until a skewer inserted into the centre of the cake comes out clean.
4. Set aside in the tin for 5 minutes before transferring to a wire rack to cool completely.
5. To make cream cheese icing, whisk cream cheese, orange zest and juice, and Equal Spoonful in a small bowl.
Nutrition Info Per Serve (with icing) 507kJ, protein 4g, total fat 3.6g (sat. fat 1g), carbs 17g, fibre 3g, sodium 140mg. • Carb exchanges 1. • GI estimate medium.
Nutrition Info Per Serve (without icing) 467kJ, protein 3g, total fat 3.3g (sat. fat 0.8g), carbs 17g, fibre 3g, sodium 119mg. • Carb exchanges 1. • GI estimate medium.