Yummy carrot cake

Instructions

Step 1: Preheat the oven to 180°C. Line the base of a 22cm
square cake tin with baking paper and lightly spray with non-
stick baking spray.

Step 2: Cream the sugar and low-fat spread together until
light and creamy. Beat in the eggs one at a time using a
wooden spoon. Use a large metal spoon to fold in the flour,
cinnamon and carrots. Add the dates, banana and apple
sauce and stir until evenly mixed.

Step 3: Spoon into the tin and bake for 35 minutes until
slightly risen, golden brown and firm to touch. Cool for 5
minutes before removing from the tin. Cool completely
before making the topping.

Step 4: For the topping, combine all the ingredients and use
to cover the surface of the cake. Cut into even-sized pieces.
Top with slices of kiwifruit, lemon zest and mint.

Tip:

Be sure to grate your carrot on a fine grater. This carrot
cake freezes well un-iced.

Recipe Information

Portions: 12–16
Time to make: 1 hour 30 minutes plus 1 hour cooling
Total cost of all ingredients: $11.83 / $0.98 per serve

Ingredients

1 cup soft brown sugar
115g reduced-fat spread (I use Logical lite)
2 eggs
1 1/2 cups self-raising flour
1/4-1/2 teaspoon ground cinnamon
1 cup grated carrot
1/2 cup chopped dates
1 large or 2 small bananas, mashed
2 tablespoons apple purée

Topping:

200g reduced-fat soft cheese
3 tablespoons icing sugar
1 tablespoon lemon juice
3 kiwifruit, sliced
1 tablespoon lemon zest (optional)
mint sprigs (optional)

Nutrition Information

per serve
Energy 1065 kJ (257 Cals)
Protein 4.2g
Fat 9.4g
- saturated 2.5g
Carbohydrates 38.5g
- sugars 26.9g
Dietary Fibre 2.1g
Sodium 200mg
Calcium 100mg
Iron 0.7mg