Carrot cake with lemon cream frosting
9
Points®
Total time: 55 min • Prep: 20 min • Cook: 35 min • Serves: 12 • Difficulty: Easy
This classic carrot cake uses vanilla yogurt as a great alternative creating a moist delicious treat. It is also prefect for freezing un-iced for up to I month. Try adding coconut for a twist.
Ingredients
White self-raising flour
1½ cup(s), (225g)
Plain flour
½ cup(s), (75g)
Ground allspice
1 tsp
Carrot(s)
1 large, coarsley grated
Vanilla yoghurt, 99% fat-free, no added sugar
150 g
Brown sugar
½ cup(s), (110g)
Olive oil
⅓ cup(s), (80ml)
Egg(s)
1 medium, lightly beaten
Light cream cheese
140 g
Reduced fat oil spread
20 g
Icing sugar
3 tbs
Lemon juice
2 tsp
Instructions
1
Preheat oven to 180˚C or 160˚C fan-forced. Lightly spray a 22cm round cake tin with oil and line base and sides with baking paper.
2
Sift self-raising and plain flours with mixed spice into a large bowl. Add carrot, yoghurt, brown sugar, oil, egg and 1/4 cup (60ml) water and stir to combine. Spoon into prepared tin and smooth the surface. Bake for 35 minutes or until a skewer inserted in the centre comes out clean. Set aside in tin for 10 minutes before turning out onto a wire rack to cool completely.
3
Using electric beaters, beat cream cheese, spread, icing sugar and juice in a medium bowl until combined. Spread top of cooled cake with frosting. Serve.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.