cakes

Ingredients

	3/4 cup(s) all-purpose flour
	2/3 cup(s) whole-grain wheat flour
	1 tsp baking soda
	1 tsp ground cinnamon
	1/2 tsp table salt
	1 large egg(s)
	2 medium egg white(s)
	3/4 cup(s) honey
	1/4 cup(s) vegetable oil
	1 Tbsp fresh lemon juice
	3 cup(s) carrot(s), grated
	3 oz light cream cheese, softened
	3 Tbsp powdered sugar
	1/2 tsp vanilla extract

Instructions

• 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.
  
  
• 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.