The Ultimate Low-Fat Moist Carrot Cake - cooking recipe

Ingredients

175 g dark brown sugar
2 large eggs, at room temperature
120 ml sunflower oil
200 g wholemeal self-rising flour
1 1/2 teaspoons bicarbonate of soda
3 teaspoons mixed spice
1 grated orange, zest of
200 g carrots, peeled and coarsely grated
175 g sultanas (optional)
For the topping
250 g Quark (skimmed milk soft cheese)
20 g caster sugar
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
For syrup glaze
1/2 small orange, juice of
1 tablespoon lemon juice
40 g dark brown sugar

Preparation

You will need a non-stick baking tin measuring 25.5cm x 15cm (10 x 6 inches) and 2.5 cm (1 inch) deep, the base lined with greaseproof paper.
Preheat oven to gas mark 3, 325\u00b0F, 170\u00b0C.
Begin by whisking the sugar, eggs and oil together in a bowl using an electric hand whisk for 2-3 minutes. Then sift the flour, bicarbonate of soda and the mixed spice into the bowl, tipping in all the bits of bran that are left in the sieve.
Now stir all this together and then fold in the orange zest, carrots and sultanas.
Pour the mixture into the prepared tin and bake on the centre shelf of the oven for 35-40 minutes, until it is well risen and feels firm and springy to the touch when lightly pressed in the centre.
While the cake is cooking, make the topping by mixing all the ingredients in a bowl until light and fluffy, then cover with clingfilm and chill for 1-2 hours or until needed.
Now you need to make the syrup glaze, and to do this whisk together the fruit juices and sugar in a bowl. When the cake comes out of the oven, stab it all over with a skewer and quickly spoon the syrup over as evenly as possible.
Leave the cake on one side to cool in the tin, during which time the syrup will be absorbed.
Then, when the cake is completely cold, remove from the tin. spread the topping over, cut into 12 squares and dust with a little more cinnamon.