Rebecca's carrot cake loaf with cream cheese icing
4
Points®
Total time: 1 hr 10 min • Prep: 20 min • Cook: 50 min • Serves: 8 • Difficulty: Easy
Unbelievably moist and so easy to make, this loaf from @rebeccaswwlife is delicious and incredibly filling. As an added bonus, there’s no oil or butter. This is guaranteed to quickly become a family favourite!
Ingredients
Egg(s)
3 medium, lightly beaten
99% fat-free, plain or natural yoghurt, unsweetened
½ cup(s), (120g)
Carrot(s)
3 medium, grated
Fresh dates
8 individual, pitted, finely chopped
Ground cinnamon
1 tsp, plus extra to dust
Mixed spice
1 tsp
Ground ginger
1 tsp
White self-raising flour
1 cup(s), (150g)
Light cream cheese
95 g
Icing sugar
1½ tbs
Instructions
1
Preheat oven to 170℃.
2
Combine eggs, yoghurt, carrots, dates and spices in a large bowl. Fold in flour until just combined.
3
Pour mixture into an 8 cm x 20 cm 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.
4
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.
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