Serves 8
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For the icing:

  1. Preheat oven to 180˚C/160˚C fan/gas mark 4. Grease a standard 1kg loaf tin and line the base with parchment paper.
  2. Beat the eggs, oil and honey in a mixing bowl until well blended. Add the carrots and mix well.
  3. Sieve in the bread soda and spices, then stir in the flour until just combined.
  4. Transfer the batter to the prepared tin and spread evenly. Bake in the centre of the oven for 45-55 minutes until nicely risen and firm to the touch.
  5. Remove from the oven and allow to cool in the tin, then transfer to a wire rack.
  6. Beat the cream cheese, butter and icing sugar in a bowl until very smooth.
  7. When cake has cooled completely, spread over the icing in a smooth layer. Leave to set before slicing.

Nutrition Facts

Per Serving
496kcals, 32.6g fat (10.4g saturated), 47.6g carbs, 28.1g sugars, 6.3g protein, 3.5g fibre, 0.29g sodium

CakesPicnicSweet thingsTraybakesSpecial OccasionsAfternoon teaBaking

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