Classic carrot cake

Preheat oven to 180 degrees celcius. Line or grease a large cake tin.

Whisk together butter, eggs and sugar until light and fluffy. Add eggs one by one whilst continuously beating. Stir in the flour and spices. Fold in the carrots and walnuts.

Spoon the mixture into the cake tin and bake for 50 minutes or until the cake is springy on top and a skewer comes out clean when inserted into the centre of the cake. Transfer to a wire rack to cool.

For the icing, place all ingredients in a bowl and whisk until combined and thick. Spread the icing over the cake when the cake is cooled. Sprinkle with chopped walnuts.