Makes 1 loaf tin sized cake

  • 140g plain flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 tsp ground nutmeg
  • 1 tsp ground cinnamon
  • 1 tsp vanilla extract
  • Zest of ½ orange
  • 125ml coconut oil
  • 100g caster sugar
  • 75g brown sugar
  • 2 whole eggs
  • 3 medium carrots, peeled and finely grated
  • 25g walnuts, toasted and chopped
  • 25g dates, chopped


  • 200ml fresh orange juice
  • 100ml brandy
  • 100g brown sugar


  • 320g cream cheese
  • 60g icing sugar
  • Juice and zest of 1 lemon


  1. Line a loaf tin with baking parchment and preheat the oven to 180c.
  2. In a mixing bowl, add the eggs, oil, caster and brown sugar, whisk until combined
  3. Now add the flour, baking powder, salt, spices and grated orange zest, stir until a wet batter is formed.
  4. Finish the batter by folding in the carrots, walnuts, dates and vanilla extract.
  5. Pour into the pre-lined loaf tin, and bake for 40 mins, check the cake is cooked through using a skewer that comes out clean.
  6. Place on a wire rack to cool.
  7. Place the orange juice, brandy and brown sugar in a pot and bring to a boil.
  8. Whisk the cream cheese, icing sugar and lemon until a smooth and thick icing is formed
  9. Once the cake has cooled, slice in half using a serrated knife, spoon some of the syrup over both slices.
  10. Spread a layer of the icing and then sandwich the cake back together. Using a piping bag and nozzle, decorate the top of the cake with the remaining icing. Garnish with carrot tops and walnuts.
  11. Slice and serve.