Ingredients

• 85 g flour, all-purpose
• 75 g flour, whole wheat
• 1 teaspoon bicarbonate of soda
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1 large egg(s)
• 2 portion egg white, medium
• 6 oz honey, 180ml
• 60 ml vegetable oil
• 1 tablespoon lemon juice
• 350 g carrot(s), peeled and grated
• 80 g low-fat soft cheese
• 6 teaspoon icing sugar
• 1/2 teaspoon vanilla essence

Instructions

• Preheat the oven to Gas mark 4/175°C/350°F. Lightly spray the base of a 20cm (8in) round non-stick cake tin with low-fat cooking spray.
  
  
• In a small bowl combine the two flours, bicarbonate of soda, cinnamon and salt.
  
  
• In large mixing bowl, whisk together the egg, egg whites, honey, vegetable oil and lemon juice , stir in the grated carrots and the dry ingredients until evenly combined.
  
  
• Spoon into prepared tin and bake for 30 to 35 minutes until a skewer, when inserted into the centre, comes out clean.
  
  
• Turn out onto a cooling rack and allow to cool completely.
  
  
• To make the topping, gently beat together the low-fat cream cheese, icing sugar and vanilla essence, spread in a thin layer over the top of the cake.