Instructions
- Preheat the oven. Set the oven to 180°C conventional or 160°C fan. Grease and line two 15 cm (6-inch) round cake tins.
- Prepare the wet ingredients. Whisk the eggs and granulated sweetener together until well combined. Stir in the fat-free Greek yoghurt and vanilla extract.
- Add the dry ingredients. Fold in the self-raising flour, baking powder, cinnamon, mixed spice and salt. Add the grated carrots and orange zest, mixing until evenly distributed.
- Bake the sponges. Divide the mixture evenly between the prepared tins. Bake for 25–30 minutes, or until a skewer inserted into the centre comes out clean. Leave to cool completely.
- Prepare the frosting. Beat the Philadelphia Lightest with the Greek yoghurt, icing sweetener and vanilla extract until smooth. Refrigerate for 20–30 minutes if needed to firm it up.
- Assemble the cake. Spread half of the frosting over one sponge. Place the second sponge on top and spread the remaining frosting over the top.
- Decorate and chill. Finish with finely grated orange zest. Refrigerate for 30–60 minutes before slicing into 8 equal portions.
Nutritional Information
Approximate values per slice (1/8 of the cake):
- Calories: 140–180 kcal
- Protein: 5–7 g
- Carbohydrates: 22–28 g
- Fat: 3–5 g
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