If you love carrot cake, but don’t like spending all those calories, then this is the recipe for you. Grab a slice and enjoy
About Time
- Yield: SERVES 4
- Prep time: 15 MINUTES
- Cook time: 1 HOUR
- total time: 1 HOUR 15 MINUTES
Ingredients:
- 125g: (4.5oz) rolled oats
- 2 teaspoons: baking powder
- 1 teaspoon: cinnamon
- ¼ cup (4 tablespoons): granulated sweetener (such as erythritol)
- 1 small carrot: grated and excess moisture squeezed out
- 2 tablespoons: lemon juice
- 30g (1 oz): sultanas
- 6 tablespoons: fat-free vanilla Greek yogurt
- 2: large eggs
For the icing:
- 3 tablespoons: fat-free vanilla Greek yogurt
- 2 tablespoons: low-fat cream cheese
- 1 tablespoon: icing sugar
Instructions:
- Preheat the oven to 160°C (fan), 180°C (conventional), or 350°F (gas mark 4).
- Place the rolled oats in a blender and pulse until they become fine.
- In a mixing bowl, combine the blended oats, baking powder, cinnamon, and sultanas.
- Add the grated carrot to the mixture and stir to combine.
- In a separate bowl, whisk the eggs and granulated sweetener together.
- Add the lemon juice and yogurt to the egg mixture and whisk until well combined.
- Pour the egg mixture into the oat mixture and stir until fully combined.
- Grease an 8-inch springform pan and pour the batter into it.
- Bake in the preheated oven for approximately 1 hour or until a skewer inserted into the center comes out clean.
- Allow the cake to cool, then cut it into 8 equal slices.
- In a bowl, mix together the yogurt, cream cheese, and icing sugar until well combined.
- It is recommended to add the icing just before serving. You can store it in the fridge in a container until ready to enjoy.
- When ready to serve, spread half of the icing on 4 slices of cake, then top each slice with an additional slice. Finally, spread the remaining icing on top and enjoy!
Note:
- Gluten Free Friendly
- Vegetarian Friendly
- Extras: add some chopped nuts to the top of the cake
