I was flicking through some of my older issues of Diabetic Living Magazine when I came across this recipe for a Nutty Carrot Slice with Yoghurt Frosting.  I have always been meaning to try it because my husband absolutely loves carrot cake and the portion sizes of this one aren’t as over-whelming as the whopping great pieces you end up with when you bake the usual round cake.  I know many of you probably attend schools with the NO NUTS POLICY, but you could easily swap nuts for sultanas.  I even think I like that idea, maybe I will just add a few sultanas to this recipe.  We weren’t too fussed on the yoghurt frosting, a little tart for the kids I thought, but it’s great even without it, or if you are like me you could use a lemon frosting…YUUUUUMMMMM!  I would advise you to put the kettle on while this one is in the oven, you’ll definitely want to do some Quality Control Testing, if you know what I mean.

Serves 18 (As an occasional snack)

Ingredients:

Cooking spray and Baking Paper

115g (3/4 cup) Plain Flour

40g (1/4 cup) Wholemeal Plain Flour

115g (1/2 cup) Caster Sugar or equivalent

granulated sugar substitute

1 1/2 teaspoons Mixed Spice

1 teaspoon Baking Powder

130g (1 cup) finely grated Carrot

3 Eggwhites (from 50g eggs), lightly whisked

60g 50% fat-reduced spread, melted and cooled

60ml (1/4 cup) skim milk

80g (2/3 cup) chopped walnuts or pecans, toasted

Yoghurt Frosting:

125g Extra-Light Cream Cheese

130g (1/2 cup) Low-Fat Vanilla Yoghurt

Method:

Preheat oven to 160C (fan-forced).

Spray an 18cm x 28cm (base measurement) rectangular slab pan with cooking spray.  Line base and sides with baking paper, allowing the paper to overhand the sides.  Set aside.

Put the flours, sugar, mixed spice and baking powder in a medium bowl.  Stir well.

Stir in the carrot, eggwhites, spread, milk and half of the nuts.

Mix until well combined.  Spoon into the pan and spread out evenly.

Bake for 15-18 minutes or until a skewer inserted into the centre comes out clean.

Set aside in the pan for 10 minutes to cool.

Transfer to a wire rack to cool completely.

Yoghurt Frosting:

Using electric beaters, beat the cream cheese in a small bowl until smooth.

Gradually beat in the yoghurt on a low speed.

Spread frosting evenly over the slice and sprinkle with the remaining nuts.

Cut into pieces to serve.

Source:  Diabetic Living Magazine

This week I am taking part in The Recipe Swap at http://grocerycartchallenge.blogspot.com/