Low-Fat Moist Carrot Cake

l have been trying to follow a healthier lifestyle for the last 2 years, trying at all costs to avoid processed foods. l love creating and adapting raw food dishes.

6 oz (175 g) dark brown soft sugar, sifted

2 large eggs at room temperature

4 fl oz (120 ml) sunflower oil

7 oz (200 g) wholemeal self-raising flour

1½ level teaspoons bicarbonate of soda

3 rounded teaspoons mixed spice

grated zest 1 orange

7 oz (200 g) carrots, peeled and coarsely grated

6 oz (175 g) sultanas

subheading: For the topping:

9 oz (250 g) Quark (skimmed-milk soft cheese)

¾ oz (20 g) caster sugar

2 teaspoons vanilla extract

1 rounded teaspoon ground cinnamon, plus a little extra for dusting

subheading: For the syrup glaze:

juice ½ small orange

1 dessertspoon lemon juice

1½ oz (40 g) dark brown soft sugar

Directions at deliaonline.com

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