Carrot Cake

My excuse to eat carrot cake is that I get my daily servings of vegetables from the cake :). This healthier version of carrot cake is moist, soft and absolutely decadent. The only fatty part of the entire recipe is the frosting and the cake tasted good without it as well. A definite entry in my "to do again" list.

Ingredients:

1. 3/4 cup all-purpose flour   
2. 2/3 cup whole-grain wheat flour   
3. 1 tsp baking soda   
4. 1 tsp ground cinnamon   
5. 1/2 tsp table salt   
6. 1 large egg
7. 2 large egg whites
8. 3/4 cup honey
9. 1/4 cup vegetable oil
10. 1 Tbsp fresh lemon juice
11. 3 cups carrot(s), grated
12. 3 oz light cream cheese, softened  
13. 3 Tbsp powdered sugar   
14. 1/2 tsp vanilla extract

Method:

1. Heat oven to 350ºF (175ºC). Lightly coat the bottom of an 8-inch (20 cm) round cake pan with nonstick cooking spray. Line with wax paper and lightly coat paper with spray.
2. In a small bowl, combine flours, baking soda, cinnamon and salt.
3. In a large bowl with an electric mixer, beat eggs, honey, oil and lemon juice until blended.
4. Stir flour mixture and carrots into egg mixture just until well blended.
5. Spread batter into a prepared pan and bake until toothpick inserted in center comes out clean, 30 to 35 minutes.
6. Cool in pan 10 minutes. Turn out of pan and cool completely.
7.  Meanwhile, for frosting, beat together cream cheese, powdered sugar and vanilla in a small bowl. Spread a thin layer over cooled cake and serve.