Frosted Carrot Cake

Frosted Carrot Cake

Serves 10

Points per slice: 2½ (Original points)

85 g flour, all-purpose
75 g flour, whole wheat
1 tsp bicarbonate of soda
1 tsp cinnamon
½ tsp salt
1 large egg
2 egg whites, medium
6 oz honey, 180ml
60 ml vegetable oil
1 tbsp lemon juice
350 g carrot, peeled and grated

Topping:

80 g low-fat soft cheese
6 tsp icing sugar
½ tsp vanilla essence

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.