Everyone loves cake but not always the guilt that comes with munching it! This cake is full of flavour and yet far lower in Saturated Fat than the original. Give it a go without the sin!

LOW FAT GINGER AND CARROT CAKE

225g plain flour                                       FROSTING:

1 tsp baking powder                               225g low fat soft cheese

1 tsp bicarb                                              4 TBSP icing sugar

2 tsp ground ginger                                1 tsp vanilla extract

175g muscovado sugar                         stem ginger pieces

225g carrots

2 pieces stem ginger

25g fresh grated ginger

55g raisins

2 eggs

3 TBSP sunflower oil

Juice of 1 orange

METHOD

1. Preheat the oven to 180C and grease and line a deep 20cm cake tin with baking parchment.
2. Sift together the flour, baking powder, bicarb and ginger into a bowl.
3. Peel and grate the carrots.
4. Add the carrots to the flour mix with the sugar, stem ginger, fresh ginger and raisins.
5. In a jug beat together the eggs, oil and orange juice.
6. Pour this mixture into the dry and fold together.
7. Spoon into the tin and bake for 30-40 mins till set. Leave to cool.
8. For the frosting – place the cream cheese in a bowl and beat with the icing sugar. Add the vanilla extract.
9. Spread over the cooled cake and decorate with the stem ginger.