Low-Fat Carrot Cake

Who here loves Carrot Cake?? Now, who here hates that it's so unhealthy?? Well I have a solution! Actually, Delia Smith has a solution ~ I'm just borrowing it lol. Low-fat carrot cake!!
I made this today to take through to my Grandparents tomorrow. We're having a family birthday meal for Dad and Derek (although Dad's birthday was January 18th and Derek's is on February 5th...) but it's a good excuse to make cake!

Here's the recipe:

Ingredients
~ 87g dark brown soft sugar
~ 1 large egg
~ 60ml sunflower oil
~ 100g wholemeal self-raising flour
~ 1 level tsp bicarbonate of soda
~ 1.5 rounded tsps mixed spice
~ grated orange zest
~ 100g carrots, coarsely grated
~ 87g sultanas

For the Topping
~ 125g skimmed-milk soft cheese
~ 10g caster sugar
~ 1 tsp vanilla essence
~ 1 level tsp cinnamon

For the Glaze
~ juice of very small orange
~ 1 tbsp lemon juice
~ 20g dark brown soft sugar

How to make all that into Carrot Cake!
1.) Whisk the brown sugar, eggs and oil together in a bowl (electric whisk for 2 minutes.)
2.) Sift together the flour, bicarbonate of soda and the mixed spice into a bowl.
3.) Stir 1.) and 2.) together, then fold in the orange zest, carrots and sultanas.
4.) Pour the mixture into a prepared tin and bake on the centre shelf for 35 minutes.
5.) Make the topping by mixing all the ingredients until light and fluffy (cover and chill.)
6.) Make the glaze by whisking together the fruit juices and sugar.
7.) When cake is ready, stab it and spoon the syrup over it. Allow to cool.
8.) Remove from the tin and spread topping over it.
9.) Cut into pieces and serve dusted with a little cinnamon.

Now it should be noted that when I made this, I halved her recipe so in case I made any typos when changing the amounts and you end up with 23 cups of something instead of 2, here's Delia's version lol.