• 40g sultanas
• 1 orange
• 2 eggs
• 160g sugar
• 1 teaspoon vanilla
• 150ml oil
• 150g self-raising flour
• 1/2 teaspoon bicarb soda
• salt
• 1 teaspoon ginger
• 1 1/2 teaspoons cinnamon
• 1 1/2 teaspoons mixed spice
• 160g carrots
• 70g walnuts

1. Preheat the oven to 160
2. Zest and juice the orange and add the sultanas. Heat in the microwave for 2 minutes.
3. For the cake, whisk the eggs, sugar, vanilla and oil together until combined. Add the orange juice and sultanas and mix. Add the flour, bicarb and spices and mix. Bake for 50-60 minutes. Leave to cool on a wire rack.
4. For the frosting, beat the butter and icing sugar together until smooth. Add the cream cheese, orange zest, cinnamon and vanilla and beat until soft and smooth. Spread over the top of the cake and decorate with edible flowers and walnut pieces. Slice and enjoy!

Originally featured on Prynhawn Da.

Recipe by Michelle Evans-Fecci.