Nutty Carrot Cake

Preheat the oven to 150°C (130°C fan, gas mark 2) Lightly grease and line a 13x23cm loaf tin with baking paper.

Beat the eggs in a large bowl, add the oil, sugar, grated carrot, chopped nuts and orange zest.

Sift in the dry ingredients and beat the mixture together until well mixed.

Pour the mixture into the prepared loaf tin and bake in the oven for 1-1 1/4 hours or until a skewer inserted into the middle comes out clean.

Allow to cool in the tin and when cool enough to handle remove from the tin. Cool completely on a wire rack before serving.

For the icing, beat together the cream cheese and icing sugar and most of the finely grated orange zest and mix to combine. The icing should be smooth and quite thick.

Spread the icing evenly over the cooled cake and sprinkle with the remaining orange zest. Leave to set slightly and then cut into slices to serve.