Delicious Carrot Cake - and no oil or butter!

This cake is super easy and yum yum yum!  Shane particularly loves this one for his work lunchbox.  Its sweet enough to taste great, but is still pretty low on the bad stuff!  Whenever I make this for special occasions, Im under strict orders to make sure I make 2 - one for Shane, and one for everyone else!

Low fat too as there's no butter or oil!

Enjoy!!!

Cake

• 1/2 cup SR flour
  
• 1/2 cup plain flour
  
• 1/4 - 1/2 cup sugar (depends on your taste)
  
• 1/2 tsp salt
  
• 1/2 tsp bicarb soda
  
• Few shakes cinnamon
  
• 2 eggs
  
• 120g Heinz baby pear purée
  
• 1 1/2 cup grated carrots
  

Now its up to you if you want to ice this beauty - its quite nice without it, but if you are after something decadent...

Icing:

• Philly cream cheese (the third less fat one not the fat free one...yuck!)  NB.  You can also substitute cream cheese with Tofutti, which is a tofu cream cheese (non dairy).  Still tastes great!
  
• Icing sugar (enough for personal taste)
  

1. Combine dry ingredients in one bowl and the wet ones in another. Mix together.
2. Grease or line a square baking dish with baking paper. Slop the mix in and tap on bench to let settle.
   
3. Cook in preheated oven at 180 degrees for 25-30 mins. Test with skewer before removing. Should be super moist!
   
4. Allow to cool on wire rack.
   
5. When cold, mix icing sugar with cream cheese to taste. Spread over cold cake. Sprinkle lightly with cinnamon. 
   
6. Guard it with your life...this cake will disappear in a flash!