Low Sugar Carrot Cake

More often than not, people ask me how I bake all the time, eat and still stay thin. And my answer is moderation. However, sometimes I put on weight as well. So, I made small changes in the classical carrot cake recipe to make it lighter and it worked perfectly. Here is my recipe!
P.S.: If you don't mind the calories, use plain white flour instead of whole wheat, put in one cup of sugar instead of half. =)
 
Ingredients:

3 eggs
1/2 cup of sugar
2 cups of whole wheat flour or rye flour
2 teaspoons of baking powder
1/2 cup of olive oil
1/2 cup of milk
2 table spoons of cream cheese
2 heap teaspoons of cinnamon 
2 carrots (grated)
Almost a cup of walnuts

How to:

1. As always the case with the cakes, start with whisking the eggs with sugar. Add the cream cheese, olive oil, milk and cinnamon and mix well. Then sift in the baking powder and flour together and combine well. 

2. Once you have a nice cake batter, put in the grated carrots and walnuts and mix with a spatula. If you are not making a light version of this cake, you can also add chocolate chips. Try it! It works!

3. Grease a cake tin lightly, pour in the batter and bake in the 175 degrees for 45 minutes. Sprinkle some icing sugar once the cake has cooled down properly, or serve with some cream cheese. Eat and enjoy!