Recipe: Carrot, Pineapple and Zucchini Cake

Carrot cake is my favourite cake. Hmm, let me rephrase that. Carrot cake with cream cheese icing is my favourite cake. So,if I'm honest, it's all about the icing not so much the cake!

At only 2 points per slice (including icing) this really is a winner. To put that into perspective, here's what else 2 WW points can get you:

• 2 tsp butter
• 4 tsp sugar
• 2 Tbsp flour
• 4 apples
• 1 small glass of wine
• Not even one sausage
• Not even one 20g slice of cheese

So without further ado, the recipe:

Carrot, Pineapple & Zucchini cake
Olive oil spray
WW or Golden Canola Lite Spread 1/4 cup (50g)
Caster sugar 1/2 cup (105g)
Egg 1, lightly beaten
Eggwhite 1
Crushed pineapple in juice 1/2 a can (we just put pineapple slices in juice and blended them)
Carrot 1 medium peeled and grated
Zucchini 1 medium trimmed and grated
Self-raising flour 1 3/4 cups (210g) sifted
Baking soda 1 tsp
Ground cinnamon 1 tsp
Ground nutmeg 1 tsp

Cream Cheese Frosting
Light cream cheese 125g (1/2 a pot)
Icing sugar 1/4 cup (40g) sifted
Lemon juice 1 tsp

1.  Preheat oven to 180C. Spray a 22cm square or 20cm round cake tin with oil. Line base and sides with baking paper
2. Using electric mixer, beat canola spread and caster sugar until light and creamy. Gradually add combined egg and eggwhite, beating until combined. Stir in pineapple, carrot and zucchini. Stir in the sifted flour, baking soda and spices.
3. Spoon cake misture into pan, smooth surface. Bake for 35-40 minutes or until golden and cooked when tested with skewer. Leave in tin to cool.
4. Make cream cheese frosting. Using electric mixer, beat cream cheese and icing sugar until smooth. Beat in juice. Spread frosting over top of cake.

Number of serves: 16. Points per serve: 2. 

Un-iced cake also suitable to freeze. 

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