80g light margarine, at room temperature
80g (½ cup, lightly packed) brown sugar
1 tsp vanilla extract
3 carrots, finely grated
160g (1 cup) wholemeal self-raising flour
75g (½ cup) self-raising flour
1½ tsp mixed spice
2 x 50g eggs, lightly whisked
Finely grated zest and juice of 1 orange
60ml (¼ cup) low-fat milk
Extra orange zest, to serve
Cream cheese icing:
125g extra-light cream cheese
¼ tsp finely grated orange zest
3 tsp freshly squeezed orange juice
2 Tbsp Equal Spoonful
Preheat oven to 170°C (fan-forced). Spray a 16cm x 26cm (base measurement) slice tin with cooking spray. Line base and sides with baking paper, allowing paper to overhang sides.
Using a wooden spoon, mix margarine, sugar and vanilla in a large bowl. Stir in carrot. Add flours, mixed spice, egg, orange zest and juice, and milk. Mix until well combined.
Spoon mixture into prepared tin and use the back of a spoon to smooth the surface. Bake for 40-45 minutes or until a skewer inserted into the centre of the cake comes out clean.
Set aside in the tin for 5 minutes before transferring to a wire rack to cool completely.
To make cream cheese icing, whisk cream cheese, orange zest and juice, and Equal Spoonful in a small bowl.