I came across this recipe last night and couldn’t wait to try it out. Its a healthier option for two main reasons. It uses oil instead of butter/margarine and almost 50% of the flour is whole wheat.

Recipe:

Dry ingredients:
85g of plain flour
75g of whole wheat flour
1 teaspoon of bicarbonate of soda
1 teaspoon of ground cinnamon
3 teaspoons of nutmeg
1/2 teaspoon of salt

Wet ingredients:
1 large egg
2 large egg whites
60ml of vegetable oil
1 tablespoon of lemon juice
165g runny honey

also:
350g of carrots peeled and then grated

Preheat your oven to 180C/Gas Mark 4.
Line a 20cm (8 inch) cake tin with baking parchment. A bread loaf shaped tin would be ideal.

Mix all of 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 until you have a thick “gloopy” mixture, I had to add some extra flour to the mix at this point to thicken it up a little.
Spoon or pour the mixture into the cake tin, smooth the top and bake for approx 40-45 minutes until a skewer inserted in the middle comes out clean.

Leave the cake to cool in the tin for around ten minutes before turning onto a wire rack and removing the parchment.
Finally allow the cake to cool before slicing and serving.