Heat oven to 180C/160C fan/gas 4.
Grease and line a 900g/2lb loaf tin
with baking parchment.
Beat the butter and sugar until soft
and creamy, then stir in the grated
carrot and sultanas. Pour the eggs into
the mix a little at a time.
Add the flour, cinnamon, baking
powder and most of the chopped nuts
and mix well. Tip the mix into the loaf
tin, then bake for 50-55 mins or until a
skewer poked in the middle comes out
clean. Allow to cool in the tin for 15 mins,
then remove from the tin and cool
completely on a wire rack.
Meanwhile, make the icing. Beat the
butter in a large bowl until it is really soft,
add the icing sugar and cinnamon, then
beat until thick and creamy. When the
cake is cool, spread the icing on top, then
sprinkle with a little more cinnamon and
the remaining chopped nuts.