Carrot cake with cream cheese frosting

6 SmartPoints

Serves 10

200g gluten-free self-raising flour

1½ tsp gluten-free baking powder

1 tsp cinnamon

Seeds of 3 cardamom pods, ground

Zest of ½ orange, plus extra to decorate, and 1 tsp of the juice

75g low-fat spread

80g light brown soft sugar

2 eggs, lightly beaten

175g carrot, grated

50g eating apple, grated

125g low-fat soft cheese

1 tbsp icing sugar

PREHEAT the oven to 180c, fan 160c, gas 4, then line a 900g loaf tin with baking paper. Sift flour and baking powder into a bowl. Add cinnamon, ground cardamom and zest of half an orange, and mix. In a separate bowl, beat together the spread and sugar, using a hand-held electric whisk, until light and creamy. Gradually add the eggs, beating well after each addition. Add the flour mixture and mix until just combined. Fold in the grated carrot and apple until evenly distributed. Pour into the loaf tin and bake for 1 hour and 10 minutes, until browned on top and a skewer comes out with a few wet crumbs. Put it on a wire rack until cool then remove cake from the tin. For the icing, beat together the cream cheese, icing sugar and the orange juice. Spread on the cooled cake and scatter with orange zest.