• 450g carrot - peeled and grated
• 200g flour
• 2 tsp baking powder
• 1/2 tsp bicarbonate of soda
• 1 tsp salt
• 2 tsp ground cinnamon
• 4 eggs
• 2 tsp vanilla essence
• 60g dark brown sugar
• 110g caster sugar
• 50ml sunflower oil
• 115g chopped walnuts
• 85g raisins

1. Preheat oven to 180' celcius / 350' F
2. Greased baking pan
3. Sift flour, baking powder, bicarbonate, salt and cinnamon into bowl. Set aside.
4. With electric mixer, beat eggs until blended. Add vanilla, sugars and oil. Beat to incorporate. Add dry ingredients in 2 batches, folding well after each addition.
5. Add carrots, walnuts and raisins and fold throughly.
6. Pour mixture into baking tin and bake for 40-45 minutes until cake springs back when touched lightly.
7. Leave to cool and add icing and decorate.

For icing:

• 170g cream cheese (room temp)
• 30g unsalted butter (room temp)
• 150g icing sugar
• 1 spoonful of maple syrup

Mix all ingradients and beat with mixer until smooth.