Best Ever Low Syn Carrot Cake
Prep time: 
Cook time: 
Total time: 
Serves: 4
This recipe is gluten free, vegetarian, Slimming World and Weight Watchers friendly

Extra Easy - 6.5 syns per serving (1/4 of the cake)
Green - 6.5 syns per serving (1/4 of the cake)
Original - 6.5 syns per serving (1/4 of the cake)
WW Smart Points - 5 (1/4 of the cake)
If using your HEb it is 1 HEb and 3.5 syns per ⅓ of the cake
Gluten Free - use gluten-free oats
  • 1 cup/105g of Oats - 15 syns
  • 2 tsp of baking powder
  • 1 tsp of cinnamon
  • ¼ cup of sukrin:1 (or other sweetener of choice) - 2 syns
  • 1 small carrot, grated and squeeze of excess moisture
  • 2 tbs of lemon juice
  • 30g of sultanas - 4.5 syns
  • ¼ cup of fat free vanilla yoghurt
  • 2 large eggs
for the icing:
  • 3 tbs of fat free vanilla yoghurt
  • 2 tbs of low fat cream cheese - 2 syns
  • optional: 2 tbs of Sukrin Melis (Icing) - 1 syn
  1. Preheat oven to 180c/350f (gas mark 4)
  2. Place the oats in a blender and pulse till fine.
  3. Add the baking powder, cinnamon, sultanas and mix to combine.
  4. Add in the grated carrot.
  5. In a separate bowl, whisk the eggs and sukrin (or sweetener).
  6. Add the lemon juice and yoghurt and whisk till combined.
  7. Add this into the oat mixture and stir till all combine.
  8. Pour into a greased 8inch springform pan.
  9. Bake in the oven for approx 1 hour (a skewer entered into the centre should come out clean).
  10. Allow to cool and then cut into 8 equal sized slices
For the icing
  1. Add the yoghurt, sukrin melis and cream cheese to a bowl and mix to combine.
  2. Spread half of the mixture of top of four slices and then top with the other four slices.
  3. Spread the other half of the mixture of top.
  4. Serve and enjoy!
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Nutrition Information
Serving size: 1 Calories: 161 Fat: 4.2g Saturated fat: 1.3g Carbohydrates: 24.3g Sugar: 7.1g Sodium: 350.4mg Fibre: 3g Protein: 7.9g Cholesterol: 96.3mg
Recipe by Slimming Eats - Weight Watchers and Slimming World Recipes at