CARROT AND APPLE CAKE by Lorraine pascale Recipe

Ingredients

• spray oil
• 150 g (5oz) wholemeal flour
• 150 g (5oz) self-raising flour
• 150 g (5oz) carrots, peeled and roughly grated
• 125 g (41⁄2 oz) soft light brown sugar
• 175 ml (6fl oz) sunflower oil
• 2 apples, peeled, cored and roughly grated
• 3 medium eggs
• 1 medium egg white
• 1 tsp baking powder
• 1 tsp bicarbonate of soda
• 1 tsp ground ginger
• 18 pecan nuts
• CREAM CHEESE FROSTING
• 300 g (11oz) low-fat cream cheese
• 3 tbsp icing sugar, sifted
• 1 tbsp crème fraîche