Here’s a delicious, low-fat carrot cake recipe - try it and you’ll see what I mean… :-)
85g plain flour
75g whole wheat flour
1 teaspoon bicarbonate of soda
1 teaspoon ground cinnamon
3/4 teaspoon freshly grated nutmeg
1/2 teaspoon salt
1 large egg
2 large egg whites
60ml vegetable oil
1 tablespoon lemon juice
165g runny honey
350g carrots, peeled and grated
Preheat oven to 180C/Gas Mark 4. Line a 20cm (8 inch) cake tin with baking parchment then mix all the dry ingredients in a small bowl.
In a large bowl, beat the wet ingredients until smooth then stir in the grated carrots and add the dry ingredients. Mix thoroughly.
Spoon the mixture into the prepared tin, smooth the top and bake for 35-40 minutes until a skewer inserted in the middle comes out clean.
Cool in tin for ten minutes, then removing the parchment and allow to cool on a wire rack.