Serves 9

7oz/175g wholemeal self-raising flour

½ tsp/2.5mlsp baking powder

1tsp/5mlsp bicarbonate of soda

2tsp/10mlsp ground cinnamon

1tsp/5mlsp ground cloves

4oz/100g raisins

3oz/75g walnut pieces

6oz/175g dark soft brown sugar

2 eggs

4floz/100ml sunflower oil

7oz/175g carrots, peeled and grated

To serve

8oz/200g cream cheese, reduced fat if you prefer

3tbsp/3x15mlsp clear honey

2oz/50g finely chopped walnuts

1 Grease and line an 8in/20cm square cake tin. Preheat oven to 170ºC/325ºF/ Gas Mark 3 (fan assisted 160ºC/300ºF).

2 Sift the flour, baking powder, bicarbonate of soda, cinnamon and cloves into a bowl. Tip the bran left in the sieve into the bowl and stir in the raisins, walnuts and sugar.

3 Separate the egg whites from the yolks. Whisk the egg white until foamy but not stiff. Stir the oil, egg yolks and carrots into the dry ingredients then fold in the egg whites. Spoon into the prepared tin and level.

4 Bake for 35 minutes until springy to the touch. Cool in tin for 20 minutes then turn out onto a wire rack to cool completely.

5 For the topping: Stir the cream cheese and honey together spread over cake. Sprinkle the chopped walnuts on top.

Cut into 9 squares and serve.