Topping:
200g soft ream cheese
20g caster sugar
2 teaspoons vanilla extract
1 tsp cinnamon
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Method
1. Whisk the sugar, eggs and oil together in a bowl
2. Sift together the flour, bicarbonate of soda and the mixed spice into the bowl
3. Stir all together and fold in the orange zest, carrots and sultanas and pour the mixture into the prepared tin and cook for 35-40 minutes, until well risen and feels springy to the touch.
4. While the cake is cooking, make the topping by mixing all the ingredients in a bowl until light and fluffy, then cover with clingfilm and chill for 1-2 hours or until needed.
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