Easy Carrot Cake

Easy Carrot Cake

  • Makes10 servings
  • Prep Time10 min
  • Cook Time1 hr
  • Total Time1 hr 10 min
  • Calories145
  • Made withSplenda Granulated Sweetener


    For the cake

    • 150 g wholemeal self-raising flour
    • 1 teaspoon baking powder
    • 1½ teaspoons ground mixed spice
    • 2 medium eggs
    • 100 g reduced fat spread
    • 1 teaspoon vanilla extract
    • 225 g coarsely grated carrots
    • 30 g chopped walnuts
    • 7 tablespoons SPLENDA® Granulated

    For the icing (optional)

    • 100 g very low fat cream cheese
    • Finely grated rind of 1 lemon
    • 1 teaspoon lemon juice
    • 1 tablespoon SPLENDA® Granulated

    • Nutrition Info Per Serving

    • % Daily Value*
    • Energy145 kcal185.9%
    • Total Fat8.00 g10.26%
    • of which saturates2.00 g0.73%
    • Total Carbohydrate13.20 g4.8%
    • of which sugars2.70 g0.98%
    • Fibre2.70 g9.64%
    • Protein5.10 g10.2%
    • Salt0.40 g0.15%



    Preheat the oven to 180°C / 350 F (160°C Fan oven)


    Line a 2 lb loaf tin or two 15 cm (6”) sandwich tins with baking parchment


    Place all the cake ingredients into a large bowl and mix together


    Place the mixture into the tin/s and cook for 45 minutes to 1 hour (depending on tin size)

    Icing the cake


    Mix all the icing ingredients together. Cover and place in the fridge until needed


    When the carrot cake is cooked remove from tin/s and place on a wire rack until cooled


    Spread the icing over the cake, or if using sandwich tins, use icing to sandwich cakes together and serve

    Made with

    Splenda Granulated Sweetener

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