150g melted butter
150g soft light brown sugar
3 eggs
200g self-raising wholemeal flour
1 tsp baking soda
½ tsp salt
1 tsp cinnamon powder
½ tsp ground nutmeg
Zest from 1 orange
100g dried sultanas or raisins
200g peeled and grated carrots
100g chopped walnuts (plus extra for topping)
For the icing:
100 grams of regular cream cheese (block)
100 grams of butter
300 grams of icing sugar
Preheat the oven to 180C and grease and line the bases of 2 x 18cm sandwich tins.
Put the melted butter, sugar and eggs into a large mixing bowl and whisk well until the ingredients are thoroughly combined and the mixture has almost doubled in volume.
Sift together the flour, bicarb, salt and spices and then fold very gently into the liquid mixture, being careful to knock as little air out as possible. Fold in the remaining ingredients and divide between the tins. Bake for about 30 minutes until a skewer inserted into the middle comes out clean. Cool in the tins.
Meanwhile, beat together the icing ingredients and refrigerate. When the cakes are cool enough to ice, remove from the tins, top one with half the icing, and then the other cake. Ice the top, and decorate with the remaining walnuts
For a small loaf divide the recipe in 3
For roasting tin rectangle increase by 50 %
