Step 1

Preheat the oven to 180ºC/ 160ºC Fan/ 350ºF / Gas Add the brown sugar, eggs and sunflower oil to a large bowl and whisk until combined using an electric or hand whisk.

Step 2

Add the flour a little at a time whisking between each incorporation.

Step 3

Whisk in the bicarbonate of soda, baking powder, cinnamon, salt and vanilla extract.

Step 4

Add the grated carrots and walnut pieces to the bowl and fold them in gently by hand.

Step 5

Prepare the bundt pan by spraying liberally with cake release. Pour in the cake batter and bake in the centre of the oven for 45 minutes or until a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool in the bundt pan.

Step 6

Add the room temperature cream cheese and butter to a bowl and beat together. Add the icing sugar a few tablespoons at a time and beat until the mixture is smooth and there are no lumps.

Step 7

Add the zest of an orange to the cream cheese and beat well. The frosting should be the consistency of toothpaste.

Step 8

When the cake is completely cool release it from the bundt cake pan by inverting it onto a serving plate or cake stand. Transfer the cream cheese frosting to a piping bag fitted with a Wilton 1M nozzle (or any open star nozzle) Pipe the frosting on by following the lines of the cake.

Step 9

Stick a handful of whole walnuts on the top and sides of the bundt cake to decorate.