Ingredients
- 3/4 cup all-purpose flour
- 2/3 cup whole wheat flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp table salt
- 1 large egg
- 2 medium egg whites
- 3/4 cup honey
- 1/4 cup vegetable oil
- 1 Tbsp fresh lemon juice
- 3 cup carrots, grated
- 3 oz light cream cheese, softened
- 3 Tbsp powdered sugar
- 1/2 tsp vanilla extract
Directions
- Heat oven to 350ºF. Lightly coat the bottom of an 8-inch round cake pan
with nonstick cooking spray. Line with wax paper and lightly coat paper with
spray.
- In a small bowl, combine flours, baking soda, cinnamon and salt. In a
large bowl with an electric mixer, beat eggs, honey, oil and lemon juice
until blended. Stir flour mixture and carrots into egg mixture just until
well blended.
- Spread batter into a prepared pan and bake until toothpick inserted in
center comes out clean, 30 to 35 minutes. Cool in pan 10 minutes. Turn out
of pan and cool completely.
- Meanwhile, for frosting, beat together cream cheese, powdered sugar and
vanilla in a small bowl. Spread a thin layer over cooled cake and serve.
POINTS | 5
Servings | 10
|