It would be logical to assume that nutritionists write their columns whilst sipping on freshly pressed wheatgrass and gnawing on some wholegrain crackers. I don’t know about the others, but in reality, I’m sitting here with a large glass of wine and some chips though I’ll have you know that these are the bizarrely delicious baked lentil chips from the Mediterranean Snack Food Company (Miles). Someone needs to have a word with their PR team Mediterranean Snack Food Company is a bit of a mouthful and to be honest, if you put lentils in something, it’s a good idea to pretend you haven’t. But I digress. Back to the large glass of wine.You could say it’s medicinal. Today hasn’t exactly gone well. Firstly, I fell into a pothole while walking/e-mailing from my BlackBerry.I’m sure you think I had it coming, BlackBerrys are a bad habit I know, but sadly they’re an essential bit of kit for working mums. Following that I got caught in some torrential, sideways rain and had to spend 20 valuable minutes in the work loos drying myself with a fairly pathetic hairdryer. After that I did a VSB interview and having just seen it, am wondering how to break the news to the lovely husband that I need a few thousand dollars for Botox. Finally, finally, I arrived home to discover a thousand ants fighting over one of Belle’s far-flung Cheerios. As I said, it’s not been a good day.In fact, today is the kind of day that makes me want to sit down and eat an enormous slice of chocolate cake.Unfortunately, as I was well behaved last time I went to the shops, there’s no cake in sight. Not a chocolate one at least. I could however, make a carrot cake, which sounds like a sorry second best but it’s actually surprisingly good.Naturally, this is a healthy take on the classic, using whole wheat flour and milled flax seed to boost nutritional value, but it’s got a great intense flavour and is really moist.However, I’m not sure I have 60 minutes of cake-making activity in me today. Maybe, if I’m lucky I can get the lovely husband to do it. Better save the botox conversation for another day.Guilt-free carrot cakeIngredientsCake:3 tbsp fresh orange juice2 tsp orange zest2 c whole-wheat or gluten free pastry flour2 tsp baking soda½ tsp salt2 tsp ground cinnamon3 large eggs1 ½ c light brown sugar¾ c apple sauce½ c canola oil1 tsp vanilla extract2 c grated carrots¼ c milled flax seed¼ c raisins½ c chopped walnutsIcing:12 oz low-fat cream cheese½ c icing sugar, sifted1 ½ tsp vanilla extractPreparation1. Preheat oven to 350°F. Lightly brush a 9 by 13-inch baking pan with canola oil.2. Prepare the orange juice and zest and set to one side.3. Whisk flour, baking soda, salt and cinnamon in a medium bowl.4. Whisk eggs, sugar, buttermilk, oil, vanilla and the orange juice/zest in a large bowl until blended. Stir in carrots and raisins.5. Add the dry ingredients and mix only until blended. Stir in the nuts and flax seed.6. Scrape the mix into the prepared pan, spreading evenly.7. Bake for 40 to 45 mins until the top springs back when touched lightly and a skewer inserted in the center comes out clean. Cool completely on a wire rack.8. Icing: Beat cream cheese, icing sugar and vanilla in a mixing bowl with an electric mixer until smooth and creamy. Ice the cake once completely cool.The advice given in this article is not intended to replace medical advice, but to complement it. Always consult your GP if you have any health concerns. Catherine Burns BA Hons, Dip ION is a fully qualified nutritional therapist trained by the Institute for Optimum Nutrition in the UK. Please note that she is not a registered dietitian. She can be contacted at nourishbda[AT]gmail.com