Carrot Cake With Cream Cheese Frosting

Preheat the oven to 160°C Fan/gas mark 4 and line your 22 x 33 x 5cm baking tray.

To make the cake, combine the oil and sugar in a large mixing bowl, then add the eggs and mix until smooth. Stir in the ground almonds, walnuts, sultanas and coconut. Sift in the flour, mixed spice, bicarbonate of soda and salt, then fold in gently.

Add the grated carrots, along with the zest and juice of the orange and lemon, then mix thoroughly, remembering to scrape down the sides of the bowl. Check the bottom of the mixing bowl, too, as the sugar and oil tend to play hide-and-seek down there.

When all the ingredients are well combined, pour into your lined baking tray and bake for 45–50 minutes. Test to see if the cake is cooked by sticking a knife in the middle; it should come out clean.

Transfer the cake to a wire rack or chopping board and leave to cool, now make the icing. Beat the butter in a stand mixer on a slow speed (or by hand), adding the cream cheese a dollop at a time, then add the lemon juice and keep mixing. Finally, sift in the icing sugar and mix well. When the cake has fully cooled, spread the icing evenly on top. Keep it simple or decorate with lime zest for a bit of funky colour and extra zing, or some crushed walnuts for added crunch.