Rebecca's carrot cake loaf with cream cheese icing
3 medium, lightly beaten
99% fat-free, plain or natural yoghurt, unsweetened
½ cup(s), (120g)
3 medium, grated
8 individual, pitted, finely chopped
1 tsp, plus extra to dust
White self-raising flour
1 cup(s), (150g)
Light cream cheese
- Preheat oven to 170℃.
- Combine eggs, yoghurt, carrots, dates and spices in a large bowl. Fold in flour until just combined.
- Pour mixture into an 8 cm x 20 cm silicone loaf tin (or a WW silicone loaf tin). Bake for 45–50 minutes, until a skewer inserted into the centre comes out clean. Stand in tin for 10 minutes, then turn out onto a wire rack to cool.
- Meanwhile, to make icing, beat cheese and icing sugar in a medium bowl until smooth. Spread over top of cooled cake. Dust with extra cinnamon. Cut into 8 slices to serve.