Light Carrot Cake Recipe: only 90 calories per slice (including frosting!)

Process the carrot in a food processor with the wet ingredients and erythritol in short pulses until small pieces.

Add the rest of the ingredients and work in short pulses until an almost smooth batter with small carrot pieces.

Pour the batter into an loaf pan.

Bake in an oven preheated to 180 degrees for about 35 minutes until the cake is golden.

Remove from the oven and let cool for a few minutes before applying the frosting.

Mix the frosting ingredients (milk, vanilla pudding and cheese), after a few minutes beat until smooth and spread on the cake

Enjoy!