Diabetic-friendly carrot cake with cream cheese icing

This veggie-packed snack is a little slice of heaven.
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.


Cream cheese icing:



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.


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.


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.


Set aside in the tin for 5 minutes before transferring to a wire rack to cool completely.


To make cream cheese icing, whisk cream cheese, orange zest and juice, and Equal Spoonful in a small bowl.

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