CARROT CAKE

Prep time 45 mins Baking time about 1 hour Makes 1 large loaf or 2 small ones 225g soft butter 225g brown sugar 4 large eggs, separated 1 orange, finely grated zest of 175g self-raising flour 1 tsp baking powder 1 tsp cinnamon powder 1/2 tsp ground mixed spice 100g chopped walnuts 350g carrots, peeled, grated and drained 4 tbsp raisins or sultanas 100g soft butter 125g cream cheese 285g icing sugar, sifted 50g chopped walnuts Preheat the oven to 180°C. Grease and line the bottom and sides of one large loaf tin or 2 small ones. Beat the butter and sugar together until light. Add the egg yolks and orange zest. In a separate bowl, sift together the flour, baking powder and spices. Stir the flour into the butter mixture with the nuts, carrots and raisins or sultanas. In a separate bowl, beat the egg whites until they are stiff, then fold into the carrot mixture. Transfer to the tin. Bake for about 1 hour or until a skewer inserted comes out clean. Remove from the oven and leave to cool for 15 minutes. Then remove from the tin and leave to cool completely on a wire rack. To make the topping, beat the butter until creamy. Add cream cheese and beat until smooth, then stir in the icing sugar. Refrigerate until firm. Spread over the cake then sprinkle with walnuts.