Skinny gluten free carrot cake

Ingredients: 225 g gluten free self-raising flour, 2 large eggs, 50 g brown sugar, 125 ml sunflower oil, 1 tsp cinnamon, pinch of grated nutmeg, 200 g carrots. For the icing: 2 tbsp fat free cream cheese, zest of a lime, 1 tbsp honey.

Preheat the oven at 190° C.
Grease a cake tin and dust it with gluten free flour.

Lightly beat the eggs in a bowl.

Add the oil and sugar and mix well.

In another bowl, add the cinnamon and nutmeg.

Add the flour. Then the beaten eggs and oil mix.

Mix everything together.

Add the grated carrots.

Mix well. Put the dough in the cake tin.

Bake it in the oven for 30 - 35 min.

While the cake is cooling, prepare the icing. Mix 2 tbsp cream cheese, 1 tbsp honey and lime zest.