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Rich Low Calorie Carrot Cake

Fruity and with hardly any fat

225g / 8oz plain flour
125g / 4oz granulated sugar
1 tsp baking powder
1 tsp bicarbonate of soda
1 tsp ground cinnamon
1/2 tsp salt
175g / 6oz can crushed pinemple. drained
3 tbsp grapeseed oil
2 eggs, beaten
50g / 2oz light muscovado sugar
350g / 12oz carrots, grated
2 oranges. zest removed with a vegetable peeler and juice squeezed out
50g / 2oz raisins
ICING
225g / 8oz Quark soft cheese
2 tbsp icing sugar, sifted
2 tbsp granulated sugpr

Preheat the oven to Mark 4 / 180C / 350F. Line an 20cm/8in round cake tin with baking parchment.

Sift flour, sugar, baking powder. bicarbonate of soda, cinnamon and salt into a large mixing bowl.

Beat together the pineapple, oil, eggs and muscovado sugar, then pour into the flour mixture. Add the grated carrots, orange juice and raisins. Stir until well blended.

Pour into tin and bake on middle shelf for 40-60 mins or till a skewer inserted into the centre comes out clean. Allow to cool in tin.

To make thc icing, beat together the soft cheese and icing suger until smooth. Spread over the top of the cake with a palette knife.

Cut the zest of the orange into fine needle shreds and put into a pan with sugar and 4 tbsp water. Heat until the sugur dissolves and caramelises, then pour out onto a greased baking sheet. Allow to cool then break and scatter over cake.