Diabetic-friendly carrot cake with cream cheese icing

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Set aside in the tin for 5 minutes before transferring to a wire rack to cool completely.

Step 5

To make cream cheese icing, whisk cream cheese, orange zest and juice, and Equal Spoonful in a small bowl.