Carrot Cake

For the carrot cake, preheat the oven to 180C/160C Fan/Gas 4. Grease and line a 26cm/10in cake tin.

Mix all of the ingredients for the carrot cake, except the carrots and walnuts, together in a bowl until well combined. Stir in the carrots and walnuts.

Spoon the mixture into the cake tin and bake for 1 hour, or until a skewer inserted into the middle comes out clean. Remove the cake from the oven and set aside to cool, then carefully remove the cake from the tin and set aside to cool completely on a cooling rack.

For the icing, beat the cream cheese, caster sugar and butter together in a bowl until fluffy. Spread the icing over the top of the cake.