Low Fat Carrot Cake

Sift the flour, baking powder, cinnamon and allspice into the bowl, then fold into the mixture

Add the carrots, sultanas (or raisins), lemon juice and pinch of salt, and mix well together.

Spoon the mixture into a baking tin (I use 18cm circle non-stick) and bake in the preheated oven for 30-40 minutes, until a skewer inserted into the center comes out dry. Leave in the tin for 5 minutes, then turn out to cool completely.

For the decoration, put all the ingredients into a bowl and beat well until smooth. Spread evenly across the top of the cake (make sure that the cake is cool enough otherwise the cream will melt and slide down), then put in the fridge for at least 5 hours.