1. Grease a round cake tin of 8inches (200mm) and line the base

2. Melt the butter in a bowl over a pan of hot water

3. Beat the soft sugar, carrot and eggs into the bowl

4. Sieve the following ingredients together: flour, baking powder, cinnamon, nutmeg and salt

5. Fold the sieved ingredients evenly into the mixture with the raisins, walnuts and milk

6. Turn the mixture into the prepared tin and level

7. Bake the cake in the center of the preheated oven for about 1hour until the cake is springy to the touch and a skewer inserted into the center of the cake comes out clean

8. Cool the cake in the tin for 5minutes then turn out onto a wire rack

9. When the cake is cold, cut it into 2layers

10. Sandwich the layers with half the frosting and spread the rest over the top of the cake

11. Decorate the top of the cake with the walnut halves

12. Leave the cake to set in a warm place for about an hour

List of ingredients required:

8 oz (225g) carrots, finely grated
7 oz (200g) self-raising flour
7 oz (200g) soft brown sugar
5 oz (150g) butter
4 oz (115g) seedless raisins
3 tablespoons milk
3 level teaspoons baking powder
2 oz (50g) chopped walnuts
2 eggs
1 level teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground nutmeg

Frosting:

1/4 teaspoon vanilla essence
1 and 1/2 oz (40g) icing sugar
Walnut halves for decoration
8 oz (225g) cream cheese
4 teaspoons lemon juice
The oven should be preheated at a temperature of 350F (180C)