Serves16 Prepare20 Cooks45


Mini Egg Skinny Carrot Cake


  • 175g soft light brown sugar  
  • 120ml sunflower oil              
  • 3 medium free-range eggs, beaten   
  • 225g carrots, grated    
  • grated zest and juice of 1 orange
  • 175g wholemeal self-raising flour   
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • ½ tsp grated nutmeg

Creamy frosting:

  • 100g extra light soft cheese  
  • 75g thick 0% fat Greek yoghurt  
  • 1 tbsp icing sugar  
  • grated zest of 1 orange
  • 16 Mini Eggs  

1 Preheat the oven to 180°C/160°C fan/gas mark 4. Lightly oil a 20cm square cake tin and line with baking parchment.

2 In a food mixer or food processor, beat together the sugar, oil and eggs until well blended. (Alternatively, beat in a large mixing bowl with an electric hand mixer.) Beat in the grated carrots and orange zest and juice. Lastly, sift in the flour, baking powder and spices and mix together thoroughly. 

3 Pour the cake mixture into the lined cake tin and smooth the top. Bake in the preheated oven for 45 minutes, or until well risen and a skewer inserted into the centre comes out clean. Leave the cake to cool in the tin.

4 Make the creamy frosting: put the soft cheese, yoghurt, icing sugar and orange zest in a bowl and mix until well blended and smooth.

5 Spread the frosting over the cake and cut into 16 squares. Place a Mini Egg on each square. Store in a sealed container in the fridge for 3–4 days.

Per square:

192 kcals
9.3g fat
1.9g sat fat
15g sugar
0.1g salt

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