Carrot Cake

  1. Line a 2lb loaf tin with baking parchment.
  2. Whisk the sugar, eggs, and oil until thick and pale.
  3. Add the flour, mixed spice, and salt.
  4. Stir in the carrots and vanilla essence.
  5. Bake at 170°C for 1 hour or until a skewer comes out clean.
  6. Leave to cool in the tin for 10 minutes, then turn out onto a wire rack.
  7. To make the topping, beat the cream cheese, butter, lemon juice and zest together, then beat in the icing sugar.