Serves 8
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For the icing:

  • Preheat the oven to 180˚C/160˚C fan/gas mark 4. Grease and line of the base of a 20cm springform tin with parchment paper.
  • Mix the flour, almonds, raisins, walnuts, mixed spice and bicarbonate of soda in a bowl.
  • Whisk the eggs, oil and milk in a separate bowl. Stir in the grated carrots.
  • Make a well in the centre of the dry ingredients and gradually stir in the carrot mixture.
  • Pour the batter into the prepared tin. Bake for one hour until a skewer inserted into the centre comes out clean. Leave to cool slightly in the tin, then transfer to a wire rack to cool completely.
  • Meanwhile, beat the cream cheese, orange juice and zest until combined. Spread over the cooled cake and slice to serve.

Nutrition Facts

Per serving:
421kcals, 30.3g fat (6.6g saturated), 29.9g carbs, 8.8g sugars, 10.5g protein, 4.2g fibre, 0.293g sodium