Light Carrot Cake Squares with Orange Zest and Spices 

Method

1. Preparation: Preheat your oven to 180° C 160°C  fan/gas mark 4). Line your baking tin with baking paper.

2. Creaming: Using an electric hand whisk, beat the low-fat spread and sugar together for 2–3 minutes on a medium speed until the mixture is light and creamy.

3. Egg Addition: Add the eggs one at a time, beating well after each addition. If the mixture starts to separate, stir in 1 tablespoon of the measured flour.

4. Dry Ingredients: Sift the flour, bicarbonate of soda, cinnamon, and mixed spice over the mixture, then gently fold them in until just combined.

5. Wet Ingredients: Stir in the grated carrots, orange juice, and half of the orange zest until evenly distributed.

6. Baking: Pour the cake mixture into the prepared tin and level the surface with the back of a spoon. Bake for 30–35 minutes until risen and golden (a skewer inserted into the centre should come out clean).

7. Cooling: Allow the cake to cool in the tin for 5 minutes, then turn it out onto a wire rack to cool completely.

8. The Topping: In a bowl, mix the yogurt, sweetener, and vanilla extract until smooth. Spread this mixture evenly over the top of the cooled cake.

9. Serving: Scatter the remaining orange zest over the topping. Cut the cake into 12 equal squares to serve.