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
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.
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.
