Method
1. If you have time the night before and want to get a head start, put the orange zest and juice in a bowl with the sultanas. If you don’t have time simply stir the zest, juice and sultanas together and microwave on Medium for one to two minutes.
2. Heat the oven to 180C/160C fan/gas 4 and grease and line the base and sides of a 2lb loaf tin. In one bowl, whisk the oil and eggs together. In your largest mixing bowl, mix the sugar, flours, mixed spice, cinnamon and bicarb. Add the sultanas with any juice and zest left in the bowl, grated carrot, walnuts and whisked egg mixture into the dry ingredients, then mix thoroughly with a wooden spoon. Tip into the loaf tin and bake on the middle shelf for one hour, or until a skewer comes out clean. Leave the cake to cool in the tin.
3. Once cool, remove from the tin and get started on the icing. With an electric whisk beat together butter, cinnamon and icing sugar until it comes together and is smooth. Be patient, as it takes a little while to come together and will look like breadcrumbs for a bit. Add the cream cheese and beat a little until soft and smooth. It’s important not to over beat as the cream cheese may split and become runny. Spread the icing over the top of the cake and decorate with the walnut halves.
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