For those of you who liked the Carrot Cake that Barbara took to Ambleside, here is the recipe for you to try - Ingredients - Zest & juice of 1 large Orange 175 grams of Sultanas 150 grams of Walnuts (Roughly Chopped) 300 grams of Self Raising Flour 2 level Teaspoons of Mixed Spice 1 1/2 Level teaspoons Bicarbonate of Soda 75 grams of Dessicated Coconut 3 Large Eggs 250 Grams of Light Soft Brown Sugar 220 Mls Sunflower Oil 300 grams Grated Carrots (Peeled Weight) 100 grams of Softened Butter 100 grams of Icing Sugar 1 Tablespoon of Orange Juice (Or lemon if preferred) A few drops of Vanilla Extract 300 grams Philadelphia Cream Cheese. Preparation - 1.Pre-Heat an oven to 160 (140 degrees c for fan assisted or gas mark 3) 2.Grease & line 28 x 25 cm cake tin. 3. Put the orange Zest & 2 Tablespoons of orange juice into a bowl with sultanas and leave for 20 minutes to soak 4. Put the nuts on abaking tray & cook in the oven for 8 minutes. 5. Sieve the Flour, Bicarb & spice together in a bowl. Add the coconut and half of the walnuts. 6. Whisk the Eggs & sugar together till thick & light in colour & the sugar starts to dissolve. Continue whisking and add the oil. 7. Stir in the sultanas & juice, carrots & flour mix. 8. Pour the mixture into the cake tin and bake for 1 hour and a cake needle comes out clean. If the needle sticks, continue to cook for a further 10 minutes. 9. Leave the cake to cool in the tin for 10 minutes then transfer to a rack. 10. Beat Butter & Icing Sugar together then stir in the juice, vanilla Extract & cheese. 11. Spread on the cake and finish with a sprinkling of the remaining nuts.