Ingredients Jump to Instructions ↓

  1. 4 eggs, beaten

  2. 225ml (8floz) vegetable oil

  3. 8tbsp SPLENDA® Granulated

  4. 225g (8oz) wholemeal self-raising flour

  5. 1tsp bicarbonate of soda

  6. 2tsp mixed spice

  7. 300g (10 1/2oz) carrots, grated

  8. 1 lemon, finely grated zest and juice

  9. 75g (2oz) toasted hazelnuts, chopped

  10. 75g (2oz) reduced fat soft cheese

  11. 2tbsp SPLENDA® Granulated

  12. 2tsp lemon juice

Instructions Jump to Ingredients ↑

  1. Preheat the oven to Gas Mark 4/180°C/160°C fan. Line 2 patty tins with paper cases. Beat together the eggs, vegetable oil and granulated sweetener. Sift the flour, bicarbonate of soda and spice in to a large bowl, returning any bran left in the sieve to the bowl. Add the beaten egg mixture, with the carrots, lemon zest and juice and hazelnuts and carefully mix until just combined. Spoon into the prepared paper cases and bake for 25-30 minutes until a skewer inserted comes out clean. Cool for 5 minutes before removing to a wire rack to cool completely and store in an airtight container for up to 3 days. Beat the soft cheese until smooth. Add the granulated sweetener and the lemon juice and mix well to combine. Spread a little of the topping onto each cake and serve


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