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Who does not love cake and this one is no exception? A moist and spicy cake studded with soft sultanas and flecks of orange carrot and when cooked the cake is frosted in a light, creamy but not to sweet topping with a hint of orange.

Low – fat cooking spray

225g plain flour

1tsp baking powder

1tsp bicarbonate of soda

2 heaped tsp mixed spice

1tsp salt

2 medium eggs, beaten

50g dark muscovado sugar

3tbs vegetable oil

2tbs semi – skimmed milk

Juice of a large orange

300g carrots, grated

50g sultanas

For the topping

150g extra – light Philadelphia soft cheese

50g virtually – fat – free fromage fraise

3tbs icing sugar, sifted

Zest of an orange

Method

Preheat the oven to 180c, gas 4, 350f. Spray a non – stick 20cm round cake tin and line with baking parchment.

Sift the flour, baking powder, bicarbonate of soda, mixed spice, and salt into a large mixing bowl. Make a well in the centre. Beat together the eggs, sugar, oil, milk and orange juice and pour into the centre. Mix together well to form a smooth batter, stir in the carrots and sultanas.

Spoon the mixture into the tin and bake for 55 – 65 minutes until a skewer comes out clean.

Cool in the tin.

To make the frosting, beat the soft cheese with the fromage fraise until soft and smooth. Beat in the icing sugar and the orange zest. Remove the cake from the tin and decorate with the frosting.6