Try this recipe its simple and you get an awesome cake at the end of it.
85 g plain flour
75 g whole wheat flour
1 teaspoon bicarbonate of soda
1 teaspoon ground cinnamon
0.750 teaspoon freshly grated nutmeg
1/2 teaspoon salt
1 large egg
2 large egg whites
60 ml vegetable oil (I used groundnut)
1 tablespoon lemon juice
165 g runny honey
350 g carrots, peeled and grated
80 g Philadelphia Extra-Light
5 teaspoons icing sugar
1 teaspoon maple sugar
1/2 teaspoon vanilla extract
Preheat oven to 180C/Gas Mark 4. Spray a 20cm (8 inch) cake tin with cooking spray and line with a round of baking parchment. Spray once more.
Combine dry ingredients in a small bowl.
In a large bowl beat together the wet ingredients until well combined–when you scrape a spoon or whisk along the bottom of the bowl it shouldn’t get stuck in a layer of honey. Stir in the grated carrots, then add the dry ingredients, mixing thoroughly.
Scrape into the prepared tin, level 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 turn out onto a wire rack–make sure you remove the parchment–to finish cooling.
When cold, beat together the icing ingredients and spread in a thin layer over the cake.