Ingredients

For the carrot cake:
150 g dark brown soft sugar
2 large eggs
120 ml sunflower oil
200 g wholemeal self-raising flour
1½ level teaspoons bicarbonate of soda
3 rounded teaspoons mixed spice
Grated zest 1 orange
Juice of half an orange
200 g carrots, peeled and coarsely grated
275 g chopped dates

For the topping:
250 g low fat soft cheese
20 g icing sugar
2 teaspoons vanilla extract
Grated zest of one orange
1 level teaspoon ground cinnamon

Method

Pre-heat the oven to 170°C.

Line the base of a deep non-stick square cake tin (measuring 8 x 8 inches) with greaseproof paper.

First beat together the sugar, eggs and oil in a bowl for a couple of minutes until smooth.

Now sift together the flour, bicarbonate of soda and the mixed spice into the bowl. Mix well and then fold in the orange zest, orange juice, dates and carrots.

Then pour the mixture into the tin and bake in the centre of the oven for 35 to 40 minutes. Once cooked, remove from the oven and leave to cool on the side.

To make the topping, mix the soft cheese, icing sugar, vanilla extract, orange zest and cinnamon together until light and fluffy. Cover the bowl with clingfilm and put in the fridge for a couple of hours to chill.

Once the cake has cooled, take it out of the tin and spread the topping over it. The cake has to be cold, otherwise the topping will start to melt.

Sprinkle with ground cinnamon and enjoy!