Carrot cake doesn't need a lot of extra sugar for sweetening. The spices, fruits and carrots help to add a natural sweetness.

Also, when the cake is topped with a sweet cream cheese icing then reducing the sugar in the cake helps to keep the sugar in check.

I'm not saying this is a diet cake, but just a few hints to save extra calories.

Recipe:

290 grams flour
110 grams brown sugar
120 grams minced carrot (use food processor for chopping)
30 grams raisins
35 grams chopped walnuts
90 grams reduced fat salad oil
4 eggs
20 grams honey
1 teaspoon each of ginger powder, cinnamon and quatre epices
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

1. Cut the carrots and put in a food processor for chopping.
2. Mix the eggs and sugar well with a hand mixer until yellow and fluffy. Slowly mix in the oil in portions. Lastly, add in the honey and then the carrots.
3. Sift the flour, baking powder, baking soda, salt and spices together. Add to #2 above. Use a spatula to mix together.
4. Pour into the baking pan (first lightly butter and flour the inside of the pan). Bake at 180 degrees Celsius for 30 - 40 minutes.

Cream Cheese Icing:

100 grams cream cheese
25 grams butter (soft)
60 grams powdered sugar

1. Whip together the cream cheese and butter using a whisk or hand mixer. Add in the powdered sugar and continue to mix.
2. Add some flavoring such as ginger powder or lemon to give the icing an extra flavor boost.