Carrot Cake with Cream Cheese Frosting 

Simply one of my favourite vices plus I always feel that I am being healthier as there are veggies in this cake!

For the Cake:
300g plain flour
2 tsp cinnamon
1 tsp baking powder
½ tsp bicarbonate of soda
200g soft brown sugar
4 eggs
250ml oil
1 orange , zested
1 lemon , zested
200g carrots , finely grated
150g walnuts , chopped
230g raisins

For the Frosting:
125g unsalted butter at room temperature
50g icing sugar
250g cream cheese

Method
1. Heat the oven to 150C/fan 130C/gas. Line a 20cm, 10cm deep cake tin with greaseproof paper. 
2. Sift the flour, cinnamon, baking powder and bicarbonate of soda together into a large mixing bowl and then stir in the sugar. Now beat the eggs with the oil and citrus zests then stir in the carrots and fold everything into the flour mixture. 
3. Fold in the walnuts and raisins. Spoon the mixture into the tin and bake for 1 hour 20 minutes or until a skewer comes out clean.
4. For the frosting, beat the butter and icing sugar together until soft and then beat in the cream cheese. Chill the mixture until it's thick but spreadable. 

5. Let the cake completely cool then spread a thick layer on top of the cake, and slightly less on the sides, so the cake is completely covered, then decorate with walnuts.