Carrot Cake Sheet Cake

Carrot Cake Sheet

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Carrot Cake Sheet

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 with your favourite cuppa.

Here are some tips for making the perfect carrot cake sheet cake:

  • Use fresh, grated carrots for the best flavor.
  • Don’t overmix the batter, or the cake will be tough.
  • Let the cake cool completely before frosting, or the frosting will melt.
  • For an extra moist cake, use 3 carrots instead of 2.
  • You can use any type of sweetener you like, such as sucralose, stevia, or erythritol.
  • If you don’t have any fromage frais, you can use low-fat Greek yogurt instead.
  • Get creative with your toppings! You can add chopped nuts, raisins, or even shredded coconut to the batter or frosting.
  • I hope you enjoy this recipe!

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:

  1. Preheat the oven to 160°C (fan), 180°C (conventional), or 350°F (gas mark 4).
  2. Place the rolled oats in a blender and pulse until they become fine.
  3. In a mixing bowl, combine the blended oats, baking powder, cinnamon, and sultanas.
  4. Add the grated carrot to the mixture and stir to combine.
  5. In a separate bowl, whisk the eggs and granulated sweetener together.
  6. Add the lemon juice and yogurt to the egg mixture and whisk until well combined.
  7. Pour the egg mixture into the oat mixture and stir until fully combined.
  8. Grease an 8-inch springform pan and pour the batter into it.
  9. Bake in the preheated oven for approximately 1 hour or until a skewer inserted into the center comes out clean.
  10. Allow the cake to cool, then cut it into 8 equal slices.
  11. In a bowl, mix together the yogurt, cream cheese, and icing sugar until well combined.
  12. It is recommended to add the icing just before serving. You can store it in the fridge in a container until ready to enjoy.
  13. 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:

  1. Gluten Free Friendly
  2. Vegetarian Friendly
  3. Extras: add some chopped nuts to the top of the cake