For the cake:
350 ml vegetable or sunflower oil
400 g plain flour
2 tsp bicarbonate of soda
450 g sugar
6 free-range eggs
14 drops of Cinnamon Spice Drops®
525 g carrots, grated
150 g walnuts, roughly chopped
For the icing:
200 g cream cheese
120 g caster sugar
100 g double cream
8 drops of Cumin Spice Drops®
3 Drops of Rose Spice Drops®
For the carrot cake, preheat the oven to 160C/325F/Gas 3. Grease and line a 26 cm/10 inch spring form cake tin.
In large bowl, mix all the ingredients for the carrot cake, except the carrots and walnuts, until well combined. Stir in the carrots and walnuts.
Spoon the mixture into the cake tin and bake for 1 hour 15 minutes, or until a skewer inserted into the middle comes out clean.
Remove the cake from the oven and set aside in the tin to cool for 10 minutes, then carefully remove the cake from the tin and set aside to cool completely on a cooling rack.
For the icing, beat the cream and caster sugar till soft peaks form then add the cream cheese and Spice Drops® in a bowl and beat until the mixture becomes fluffy. Only when the cake is completely cooled down spread the icing on the top of the cake with a butter knife and sprinkle some walnuts on top.