Guest Post – Low Syn Carrot Cake

Carrot cake is one of my favourite cakes, not that there are really many cakes I don’t like in all honesty! When Stacey from Stacey in the Sticks blog said she had a great low syn carrot cake recipe she would like to share with you I was all excited! So over to Stacey for the recipe!

A wooden board with a loaf shape carrot cake with one slice cut covered in frosting

One of my favourite things to do is bake – and eat the final product, of course! But since becoming a Slimming World member, I’ve had to find alternatives that are lower syn than the real deal. Carrot cake is in my top five favourite cake flavours, so this is one that I really needed to try.

Juicy plump raisins are one of the best parts of carrot cake in my opinion, so even though they need synning, this version has them in. Obviously, the carrots and eggs don’t need to be synned, and using low fat spread instead of proper butter brings the syns down a lot.

I find this a really great alternative to the real thing, and it cuts the syns down by a third, so you can still be within your daily allowance!

Ingredients (serves 8 at 8 syns a slice)

  • 110g low fat spread (20 syns)
  • 75g half spoon sugar (7.5 syns)
  • 3 eggs
  • 1 tsp cinnamon
  • ¼ tsp mixed spice
  • pinch of salt
  • ½ tsp baking powder
  • 175g self raising flour, sifted (28 syns)
  • 1 medium-large carrot, peeled and grated
  • 50g raisins (7 syns)
  • zest of 1 orange
  • 1 tbsp orange juice


  • 1/3 to ½ small tub of fat free Quark
  • zest of half an orange, plus a little extra to decorate
  • ¼ tsp mixed spice
  • sweetener, to taste


  • Preheat oven to gas 4/180c/350f.
  • Line a loaf tin with baking paper; or you could use a silicone one, with no need to line.
  • Beat together the low fat spread and sugar until light & fluffy. Mix in the eggs one at a time, then add the salt & spices.
  • Fold in the flour and baking powder, bit by bit, then mix in the carrot, raisins, and orange zest & juice.
  • Pour the mixture into the loaf tin and bake for 40-45 minutes, or until a metal skewer inserted comes out clean.
  • Leave to cool in the tin for a few minutes, then remove to a wire rack.
  • To make the frosting, mix together the quark, orange zest and mixed spice (and sweetener if you wish).
  • Once the cake is cooled, spread the frosting over the top, sprinkle a little zest, cut into slices, and enjoy!

Please remember syn values are always subject to change so to protect your weight losses check them before you cook!

If you have enjoyed this recipe and would like to see more from Stacey pop over and check out her blog and her social media and say hello!

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1 Comment

  1. August 20, 2017 / 8:21 pm

    Thanks for hosting my recipe! 😀 x

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