Rebecca's carrot cake loaf with cream cheese icing
White self-raising flour
1 cup(s), (150g)
3 medium, lightly beaten
99% fat-free plain yoghurt
½ cup(s), (120g)
3 medium, grated
8 individual, pitted, finely diced
The Laughing Cow Cheese Triangles, Light
- Preheat oven to 170℃.
- Combine eggs, yoghurt, carrot, dates and spices in a large bowl. Fold in flour until just combined.
- Pour batter into a WW Loaf tin and bake for 45-50 minutes or until a skewer comes out clean. Cool in tin for 10 minutes then turn out onto a wire rack to cool completely.
- Meanwhile, beat cheese and icing sugar in a medium bowl until smooth. Spread over top of cooled cake.