Time to make: 1 min, plus 1 hr cooling
1 cup soft brown sugar
115g reduced-fat spread (I use Logical lite)
1 1/2 cups self-raising flour
1/4-1/2 teaspoon ground cinnamon
1 cup grated carrot
1/2 cup chopped dates
1 large or 2 small bananas, mashed
2 tablespoons apple purée
200g reduced-fat soft cheese
3 tablespoons icing sugar
1 tablespoon lemon juice
3 kiwifruit, sliced
1 tablespoon lemon zest (optional)
mint sprigs (optional)
Step 1 Preheat the oven to 180°C. Line the base of a 22cm square cake tin with baking paper and lightly spray with non-stick baking spray.
Step 2 Cream the sugar and low-fat spread together until light and creamy. Beat in the eggs one at a time using a wooden spoon. Use a large metal spoon to fold in the flour, cinnamon and carrots. Add the dates, banana and apple sauce and stir until evenly mixed.
Step 3 Spoon into the tin and bake for 35 minutes until slightly risen, golden brown and firm to touch. Cool for 5 minutes before removing from the tin. Cool completely before making the topping.
Step 4 For the topping, combine all the ingredients and use to cover the surface of the cake. Cut into even-sized pieces. Top with slices of kiwifruit, lemon zest and mint.