Carrot pie with cream cheese frosting

Ingredients:

100g wholemeal plain flour;

100g plain flour;

1 tsp ground mixed spice;

1 tsp bicarbonate of soda;

225g carrots;

zest of one medium orange;

150g dark soft brown sugar;

150g melted butter;

3 large eggs;

120g sultanas;

50g desiccated coconut;

60g chopped walnuts.

For the icing:

300g tub of full fat cream cheese (low fat if you wish);

about 7 -8 tbsp of icing sugar (more or less to your taste);

zest of 1/4 medium orange;

juice of 1/2 lemon.

Preparation:

Prepare the ingredients; grate the carrot and orange zest, chopped the walnut and weigh the other ingredients. Mix both flours with bicarb.

In a large bowl add melted butter and eggs, quick whisk then add flour and mix till combined then add in the rest of the ingredient.

Pour into a 18cm square tin or 20cm round tin. Bake for about 50 minutes at 170deg C or till skewer comes out clean. Leave to cool.

To make the icing, add all ingredients together and beat till smooth. Spread it on the cake. Ready to eat.