Ingredients

The following ingredients have 11 Servings
  • 150g/5½oz self-raising flour
  • 100g/3½oz ground almonds
  • 50g/1¾oz raisins
  • 50g/1¾oz walnut halves, roughly broken
  • 4 tsp ground mixed spice
  • 1 tsp bicarbonate of soda
  • 3 large free-range eggs
  • 100ml/3½fl oz sunflower oil, plus extra for greasing
  • 3 tbsp semi-skimmed milk
  • 300g/10½oz carrots, coarsely grated
  • 150g/5½oz full-fat cream cheese (also known as soft cheese)
  • 1 medium orange, finely grated zest only

Instruction

  • Preheat the oven to 180C/160C Fan/Gas 4. Grease and line the base of a 20cm/8in springform cake tin with baking parchment.
  • Put the flour, almonds, raisins, walnuts, mixed spice and bicarbonate of soda in a large bowl and mix thoroughly. Make a well in the centre.
  • In a separate bowl, whisk the eggs, oil and milk together and stir in the grated carrot. Add the egg mixture to the dry ingredients, stirring to form a thick batter.
  • Pour into the prepared tin and spread to the sides. Bake in the centre of the oven for 35 minutes, or until the cake is well risen and a skewer inserted into the centre comes out clean. Leave to cool in the tin.
  • Take the cake out of the tin and peel off the lining paper. Put the cake on a board or plate.
  • To make the frosting, stir the cheese and orange zest together. Spread evenly over the cake.
  • Cut into small wedges to serve.