Food

Diabetic-friendly carrot cake with cream cheese icing

This veggie-packed snack is a little slice of heaven.
16
20M
45M
1H 5M

Light and delicious, you’ll love this easy, cheese-y carrot cake!

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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.

Ingredients

Cream cheese icing:

Method

1.

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.

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