Week 2: Low-fat moist carrot cake

Low fat at my own request, just so there's no controversy...adapted from a Delia recipe.

175 g dark brown soft sugar
3 medium eggs
120 ml sunflower oil
200g self-raising flour (you could use wholemeal, we didn't have any)
1½ tsp bicarb soda
3 tsp mixed spice
grated zest 1 orange
200g carrots, peeled and grated
175g sultanas

For the topping:
250gm low fat cream cheese
20g caster sugar
2 tsp vanilla extract
1 tsp ground cinnamon

Whisk sugar, eggs and oil together in a bowl using an electric hand whisk for 2-3 minutes. Sift in flour, bicarb soda and mixed spice and stir in.

Add the orange zest, carrots and sultanas. Pour the mixture into a lined slice tin and bake 40-45 minutes, until it feels firm and springy to the touch.

Make the topping by mixing all the ingredients in a bowl until light and fluffy, then cover and chill for 1-2 hours or until needed.

Look: ***1/2 Pretty impressive, rich looking cake. The spice in the cream cheese is a nice touch.
Taste: *** Rich and sweet. A little overpowering, would work better as a slice rather than a tall cake.
Texture: *** Super moist! She's not joking, that Delia.