

Ingredients (serves 24)
- 200g Sunflower Margarine
- 225g Castor Sugar
- 3 Eggs (beaten)
- 200g Wholemeal Flour
- 1 Teasp Baking Powder
- 1 Teasp Bicarbonate of Soda
- 1 Teasp Ground Cinnamon
- 3 Carrots (peeled and grated)
Topping
- 100g Low Fat Cream Cheese
Method
Pre-heat oven to 220C / 375F / Gas Mark 5
- Mix the margarine and sugar together.
- Gradually add the eggs, flour, baking powder, bicarbonate of soda and cinnamon.
- Stir in the grated carrots.
- Lightly grease and line a roasting tin with greaseproof paper, and pour the mixture into it.
- Bake in oven for 35 – 40 minutes.
- Test to see if the cake is ready by inserting a skewer into the middle. If it comes out clean the cake is ready. If it comes out sticky, more baking time is required.
- Allow to cool on a wire rack.
- Spread cream cheese over the cooled cake and cut into squares.
- Icing can be topped with additional grated carrot, passion fruit or grated lemon zest eating the cake without the topping, the sugar content is also high so enjoy in moderation
- This cake is high in fat due to the cream cheese – to reduce the fat, try low fat cream cheese
