WHAT TO BUY

vegetable oil, for the tins 200g butter, softened 200g light muscovado sugar 4 eggs

150g self-raising lour

50g rye or spelt lour (optional – use a total of 200g selfraising lour if you prefer)

½ tsp bicarbonate of soda

1 tsp ground cinnamon

¼ tsp mixed spice

250g (about 3 medium) carrots,

trimmed and coarsely grated 75g raisins or sultanas

For the praline

75g light muscovado sugar 100g pecans

For the icing

150g butter, softened

150g icing sugar

340g full-fat soft cheese ½ lemon, zested