Ingredients

For the cake:
200g Coop self raising flour
1 tsp bicarbonate of soda
1 tsp ground cinnamon
1 tsp mixed spice
3 Coop British eggs
150g light brown soft sugar
150ml sunflower oil
200g carrots
50g walnuts, chopped
50g raisins

For the icing:
100g Coop unsalted butter, softened
150g icing sugar
180g soft cheese
Zest and juice 1 lemon

Method

1. Preheat the oven to 170°C/fan 140°C/Gas 3

2. Oil a 900g loaf tin and line with greaseproof paper

3. Mix the flour, bicarbonate of soda, ground cinnamon and mixed spice and set aside

4. Beat the eggs in a bowl with light brown soft sugar and sunflower oil until smooth

5. Grate the carrots then add to the flour mix with walnuts and raisins, and stir

6. Pour into the tin and bake for 55 mins to 1 hour

7. Check after 45 mins and cover with foil if the top has browned

8. When a skewer comes out clean from the centre, remove from the oven and turn out to cool

9. Beat the butter with the icing sugar until smooth

10. Add the soft cheese, the lemon zest and juice

11. Beat again

12. Cut the cake into 3 horizontal layers

13. Spread icing between each layer and on top

14. Decorate with some extra chopped walnuts and lemon zest, if you like