Preheat the oven to 190°C (170°C fan oven) mark 5. Grease a 23x23cm (9x9in) cake tin and line with greaseproof paper.
Step 2
Put the carrots, butter, sultanas, dates, coconut, spices, maple syrup, apple juice and orange zest and juice in a large pan. Cover and bring to the boil, then cook for 5min. Tip into a bowl and leave to cool.
Step 3
Put the flour, bicarbonate of soda and walnuts in a large bowl and stir together. Add the cooled carrot mixture and stir well.
Step 4
Spoon into the tin and bake for 45min-1hr until firm. Leave in the tin for 10min, then remove and cool on a wire rack.
Step 5
Finely slice the orange zest. Put the cream cheese, crème fraîche, icing sugar and vanilla in a bowl and stir with a spatula. Spread over the cake and top with the zest.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
