110g low-fat spread suitable for baking
5 tbsp artificial sweetener
85g Silver Spoon Half Spoon Sugar
A pinch of salt
1 level tsp cinnamon
¼ tsp ground cloves
½ tsp baking powder
170g wholemeal self-raising flour
Juice and zest of 1 orange
1 level tsp ground ginger
Entered by Heather Pearson on 14/11/2013
Fluffy light carrot cake without the calories as my boys say it's 'super yummy mummy' I barely get a look in. always been my favourite treat for as long as I can remember, my nanna taught me everything she was a wonderful cook, there's some secrets worth sharing.
1. Preheat the oven to 180°C/160°C Fan/Gas 4. Beat the spread, sweetener and sugar until light and creamy. Stir in the eggs, one at a time, followed by the salt, cinnamon, ginger and cloves.
2. Sift in the baking powder and flour, and fold into the mixture. Grate the carrots and mix in along with the orange juice and zest.
3. Line a 20cm shallow baking tin with baking parchment and spray with low calorie cooking spray. Or better yet use a silicone baking tray. Pour in the mixture and bake for 30 minutes.
4. Remove the carrot cake from the oven and allow to cool. Cut into 12 squares and serve.