- 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 soft cheese
- 1 medium orange, finely grated zest only
- 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 1 hour, 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.