Ingredients:
- 2 medium carrots, grated (Speed)
- 150g self-raising flour (about 6 syns per 100g, so ~9 syns total)
- 1 tsp baking powder
- 2 large eggs (Free)
- 100g granulated sweetener (e.g., Natvia or other SW-friendly sweetener) (Free)
- 150g fat-free natural yogurt (Free)
- 1 tsp vanilla extract (Free)
- 1 tsp ground cinnamon (Free)
- ½ tsp nutmeg (optional, Free)
- 1 tbsp light olive oil or rapeseed oil (approx 4 syns)
For the icing:
- 100g fat-free cream cheese (Free)
- 2 tbsp granulated sweetener (Free)
- 1 tsp vanilla extract
Instructions:
- Preheat oven to 180°C / 160°C fan / 350°F. Line a baking tray (approx 20x30cm) with parchment paper.
- In a bowl, sift together flour, baking powder, cinnamon, and nutmeg.
- In another bowl, whisk eggs, sweetener, yogurt, oil, and vanilla until smooth.
- Stir wet ingredients into dry until just combined.
- Fold in grated carrots.
- Pour batter into the prepared tray and smooth the top.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Let cool completely before icing.
- For the icing, mix cream cheese, sweetener, and vanilla until smooth.
- Spread icing evenly on the cooled cake.
Syns breakdown (approx):
- Flour: ~9 syns total
- Oil: ~4 syns
- Other ingredients: 0 syns
Total syns: ~13 syns for the whole tray
