Step 1

Preheat your oven to 180C/160C Fan and prep your Bundt Tin! I use Nancy Birtwhistles lining paste.

Step 2

Pour the sunflower oil & eggs into a large bowl and add the sugar – mix lightly and combine.

Step 3

Add the grated carrots, rasins, and orange zest and fold through to combine.

Step 4

Add the flour, bicarbonate, mixed spice, ginger, cinnamon & nutmeg and mix again – try not to over mix!

Step 5

Pour the mixture into the tin, and bake in the oven for 55-60 minutes. Sometimes it can take a little longer so test with a skewer!

Step 6

Once baked, leave to cool in the tin for 10 minutes, and then cool on a wire rack. If your cake doesn't come out, it may not have finished baking, or you didn't line the bundt tin well enough!

Step 7

With a stand mixer/electric whisk, beat the room temperature/softened butter for a couple of minutes so its really smooth.

Step 8

Fold through the the cream cheese so its combined, or beat on a low speed. Stir in the vanilla extract.

Step 9

Gradually add in the icing sugar and mixed spice until its all combined – try not to beat too hard, you’ll want to do this bit by hand. I add usually about 400g, you want to add enough for it to be firm.

Step 10

Once the cake is fully cooled, slather the frosting on top. Smooth it over, and sprinkle on some fondant carrots (or chopped nuts such as walnuts and pecans) and then give it a sprinkle of icing sugar/spices!