Carrot cake

In a big bowl sift the flours, bicarbonate of soda and spices together. Then mix in the sugar, carrot and walnuts. In another bowl, whisk together the eggs, treacle and sunflower oil. Fold this mixture through the flour mixture. Grease and line a Bundt mould or cake tin measuring about 22cm. Spoon in the cake mixture and bake at 160C for 45 minutes- 1 hour. Cool in tin for 10 minutes before turning out on to a plate. To make the icing, beat the butter, cream cheese, lemon zest and juice to a creamy paste. Gradually beat in the icing sugar until smooth. Once the cake has completely cooled you can ice your cake as desired. Garnish with extra walnuts.

Serves 10

1 cup self-raising flour

1 cup plain flour

1 tsp bicarbonate of soda

1 tsp ground cinnamon

1 tsp mixed spice

1 cup brown sugar

2 cups grated carrot

100g walnuts, roughly chopped

4 eggs

1/3 cup treacle

3/4 cup sunflower oil

Icing

60g butter, softened

120g cream cheese

2 tsp lemon zest

2 tbsp lemon juice

11/2 cups icing sugar, sifted

30g walnuts, chopped for garnish