Carrot Cake Traybake

I made this cake for the first meeting of our Staff Book Group at school. Most of the staff joining us are on some kind of diet at the moment so I went with a low fat version of a classic. It was delicious! The leftovers I took to the staffroom the following morning and many teachers had it for breakfast! I cut into much smaller squares so I think I had about 30 pieces in the end which cut down the points even more.

Carrot Cake Traybake (from WeightWatchers Seasonally Sensational)
(Makes 14 slices)
(3 WW ProPoints per serving)

cooking spray
3 eggs
125g caster sugar
75g low fat spread, melted
150g self raising flour
1 heaped tsp mixed spice, plus a pinch to dust
250g carrots, peeled and coarsely grated

For the icing
100g low fat soft cheese
75g 0% fat Greek yoghurt
1 tbsp icing sugar, sifted

Preheat the oven to 180C. Line a 17cm x 25cm rectangular cake tin with baking parchment and spray with cooking spray.

In a large mixing bowl, using an electric whisk, beat the eggs and sugar for 3-4 mins until the mixture is pale and thick. Pour in the low fat spread.

Sift the flour and the tsp of mixed spice into the bowl and the fold everything together until you have a smooth batter.

Stir in the carrots and pour the batter into the prepared tin. Bake for 25-30 mins until the cake is firm and golden brown.

Remove from the oven and stand the tin on a wire rack while the cake cools.

Meanwhile, beat the soft cheese, yoghurt and icing sugar together. When the cake is completely cool, remove from the tin and spread with the icing. Dust with a pinch of mixed spice and cut into slices.