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Photo of Rebecca's carrot cake loaf with cream cheese icing by WW

Rebecca's carrot cake loaf with cream cheese icing

4 - 6
PersonalPoints™ per serving
Total Time
1 hr
20 min
40 min
Recipe by our WW Ambassador Rebecca. Follow her on Instagram @rebeccaswwlife. Unbelievably moist and so easy to make. This loaf is incredibly filling, and as an added bonus, there’s no oil or butter. This will quickly become a family favourite.



3 medium, lightly beaten

99% fat-free plain yoghurt

½ cup(s), (120g)


3 medium, grated

Fresh dates

8 individual, pitted, finely chopped

Ground cinnamon

1 tsp

Mixed spice

1 tsp

Ground ginger

1 tsp

White self-raising flour

1 cup(s), (150g)

Light cream cheese

96 g

Icing sugar

1½ tbs


  1. Preheat oven to 170℃.
  2. Combine eggs, yoghurt, carrot, dates and spices in a large bowl. Fold in flour until just combined.
  3. 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.
  4. Meanwhile, beat cheese and icing sugar in a medium bowl until smooth. Spread over top of cooled cake.