200 calories per slice and this recipe yields 10 slices. Not the best photo but truly delicious and a nutritional better choice with the addition of the apple and carrot

INGREDIENTS
3 eggs
Low cal spray
175g self raising flour
1 tsp baking powder
150g raw carrot (grated)
1 Apple (grated)
2 tsp instant coffee dissolved in 3 tbsp boiling water
80g granulated sugar

Buttercream & topping:
100g icing sugar
50g low fat butter
1 tsp coffee dissolved in 1 tbsp hot water
10 walnuts

METHOD

1) Preheat the oven to 180•C. Line the base of an 18cm cake tin with baking paper and lightly mist the sides with a little cooking spray.

2) Beat the eggs and sugar with an electric whisk for 2–3 mins. Add the flour, baking powder, carrots, apple and coffee mix. Fold together with a spoon until combined.

3) Pour the mixture into the cake tin and bake for 25–30 mins or until the cake is risen.

4) While the cake is in the oven, make the buttercream icing. Beat the icing sugar and butter together until light and fluffy, then add dissolved coffee. Cover and put aside.

5) Once the baking time is up. Take the cake out the oven and let it cool in the tin for 5 mins, then turn out onto a wire rack.

6) When the cake is cooled, ice and add the walnuts to decorate.