Spice Carrot Loaf Cake

1. Grease and line a 9x5-inch loaf pan. Preheat the oven to 180C/160C fan.

2. Add the flour, baking powder, bicarbonate of soda, mixed spice, ginger, cinnamon, and nutmeg to a large bowl. Whisk until well combined.

3. Add the oil, eggs, brown sugar, yoghurt, vanilla, and carrots to a separate mixing bowl. Whisk until combined. Pour the wet ingredients into the dry and whisk until just combined, do not over mix.

4. Pour the batter into the prepared tin and bake for 55-65 minutes or until a skewer inserted into the centre of the cake comes out mostly clean with no raw batter. Place on a wire rack to cool completely in the tin.

5. To make the icing, add the butter to the bowl of an electric stand mixer with a paddle attachment. Beat for a couple of minutes to loosen. Add in the icing sugar and beat until smooth. Tip in the cream cheese and vanilla and beat on a low speed until thick and smooth. Keep in the fridge until ready to use.  

6. Once your cake is cooled, remove from the tin and slather over the icing. Decorate with the fondant carrots.