275g brown self-raising flour
1 tsp bicarbonate of soda
2 tsp ground mixed spice
100g dark muscovado sugar
250g finely grated carrots
125ml rapeseed oil
2 large free range eggs, beaten
Grated zest and juice of 1 orange
100g lighter soft cheese
1-2 tbsp agave or maple syrup
1 Preheat the oven to 180°C, gas mark 4. Line a deep, 20cm square, non-stick cake tin with baking parchment.
2 In a large bowl, stir together the flour, bicarbonate of soda, spice, sugar, carrots and sultanas. Make a well in the centre and add the oil, eggs and orange juice. Mix until well blended. Pour into the tin and bake for 35-40 minutes until risen and cooked through.
3 Lift the cake onto a wire rack and leave to cool completely.
4 Beat together the soft cheese, most of the orange zest and syrup (reserving a little zest for garnish).
5 Spread the cream-cheese frosting on top of the cake, sprinkle over the remaining zest to decorate, then cut into squares to serve.
Image and recipe courtesy of Waitrose.com