175g dark brown soft sugar sifted
2 large eggs at room temperature
120ml sunflower oil
200g wholemeal self-raising flour
1-1/2 tsp bicarbonate of soda
3 rounded tsp ground nutmeg
grated zest of 1 orange
175g sultanas or raisins
250g quarg (skimmed milk soft cheese)
20g caster sugar
2tsp vanilla extract
1 rounded tsp ground cinnamon
juice of half a small orange
1 desertspoon lemon juice
40g dark brown soft sugar
Beat together sugar, eggs and oil in a bowl for 2-3 minutes then.Then sift in the flour, bicarbonate of soda and nutmeg. Stir, then fold in the orange zest, carrots and sultanas until just combined. Pour the mixture into a baking tin lined with greaseproof paper. Bake for about 35-40 minutes at 170°C, until it feels firm and springy to the touch when lightly pressed in the center.
While the cake is cooking make the topping by mixing all the ingredients in a bowl until light and fluffy. Cover with cling film and chill for 1-2 hours or until needed.
To make the orange glaze whisk all the glaze ingredients together. While the cake is hot, prick with a skewer then spoon the glaze over.
When cooled, remove from the tin,spread with the icing and dust with a little cinnamon to serve.