Mini Carrot Cake Bites

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Mini Carrot Cake Bites

Slimming Eats Recipe

Makes 16 Mini Bites

Extra Easy –  3 syns for 4 Mini Carrot Bites

Green –  3 syns for 4 Mini Carrot Bites

Original –  3 syns for 4 Mini Carrot Bites

Ingredients

For the carrot cake bites:

6 scan bran (6 syns)

28g of sultanas (4 syns)

1 cup of splenda

1 tablespoon of brown sugar splenda blend (1 syn)

Juice and Zest of a Lemon

Zest of an Orange

2 cups of grated carrot

3 eggs

1 teaspoon of cinnamon

1/2 teaspoon of ginger

1 teaspoon of baking powder (0.5 syns)

1 teaspoon of baking soda (0.5 syns)

1/4 teaspoon of salt

1/4 teaspoon of almond extract

Frylight or Pam buttery spray

 

For the frosting:

125g of quark or fat free soft cheese

Zest of a lemon

Juice of half a lemon

3 tablespoons of splenda

 

Method

Preheat oven to 180c or 350f

Grease a square baking pan with some Frylight or Pam buttery spray

Grate the zest from the lemon and orange and set aside.

Add the sultanas to a small bowl, along with the juice of the lemon and allow to soak.

In a large bowl, whisk together thoroughly the eggs, zest and splenda (both the standard splenda and brown sugar blend).

Add the grated carrot and stir thoroughly.

Soak the scan bran in a dish with some hot water until softened.

Add the scan bran to the bowl, along with the spices, salt, almond extract, baking soda, baking powder and raisins and mix until all ingredients are combined.

Pour into the prepared baking pan and bake in the oven for approx 40 mins. A toothpick or skewer entered into the centre should come out clean.

Allow the cake to cool completely in a pan, then transfer to a wire rack and refrigerate for at least one hour before serving.

For the frosting:

Mix together the quark, juice and zest of the lemon and splenda in a bowl, until it becomes a smooth paste. Then refrigerate for at least an hour along with the cake.

When you are ready to serve, remove the cake from the refrigerator, spread the frosting all over the top of the cake and then cut into 16 equal sized pieces.

Enjoy!!

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  • Debbie

    Hi I love all your recipes just wondered if its possible to have metric along side your cup measurements .I know there are convertors out there but depending on what is in the cup it could be different for instance 2 cups of grated carrot would not weigh the same as 2 cups of flour or splenda as an example

    Thanks.

  • admin

    I tend to use cups because it is easy. You can get measuring cups from most home stores, like wilkinson or even some pound shops. I know Ikea do them as well.

  • Fiona

    I have this cake in the oven at the moment, hoping it turns out well, smells nice !!! I know it needs refridgerating after its cooled, but do I need to store it in the fridge too ?

  • admin

    I kept mine in the fridge, as I find scan bran cakes do not tend to last very long before they start to go mouldy if kept out of the fridge.