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
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
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
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.