Shopping LIST:

300g wholemeal flour, 2tsp baking powder, 1tsp bicarbonate of soda, 1tbsp mixed spice, 1tsp grounded nutmeg, 1tsp grounded ginger, 100g brown sugar, 120g grated carrots, 120g sweet potatoes (peeled and grated), 200g sultanas. 2 eggs, 125ml sunflower oil, 4tbsp maple syrup, juice from 1 orange.

For Icing: 400g cream cheese, 2tbsp icing sugar, zest from 1 orange.

Method:

• Heat oven to 160°C fan. Line a deep 25cm springform cake tin with baking parchment. Mix together 300g wholemeal flour, 2tsp baking powder, 1tsp bicarbonate of soda, 1tbsp mixed spice (mix all in a mortar: ½ cinnamon stick, 1tsp peppercorn, 1tsp coriander seeds, 3 cloves), 1tsp grounded nutmeg, 1tsp grounded ginger and 100g brown sugar in a big mixing bowl. Stir in 120g grated carrots, 120g peeled and grated sweet potatoes and 200g sultanas. In a bowl, whisk together 2 eggs, 125ml sunflower oil, 4tbsp maple syrup and juice from 1 orange.
• Tip the wet ingredients into the bowl and stir to combine, then scrape into the tin.
• Bake for 25 mins until a skewer poked in comes out clean. Prick all over with a skewer and drizzle over the juice from 1 orange. Cool in the tin.

• Once cool, make the icing. Whisk 400g cream cheese, 2tbsp icing sugar, zest from 1 orange and beat to make it smoother. Spread all over the cake, then serve.