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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
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 yoghurt

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 (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.
  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.

Notes

TO REFRIGERATE: Store cake in a reusable container for up to 1 week. TO FREEZE: Store whole cake as above, without icing, or store individual slices in reusable snap-lock bags, for up to 2 months. Thaw at room temperature. Top with icing just before serving.