Ingredients

• 150g carrot (grated)
• 150ml vegetable oil
• 150g light brown sugar
• 130g plain flour
• ½ tsp bicarbonate of soda
• ½ tsp baking powder
• 1 tsp cinnamon
• 1 tsp ground ginger
• 2 free range eggs
• 50g sultanas, soaked in orange juice
• Handful of pumpkin seeds

For the honeycomb

• 2 tbsp of golden syrup
• 100g caster sugar
• 1½ tsp bicarbonate of soda

For the icing

• 60g unsalted butter, softened
• 60g icing sugar
• 120g full fat cream cheese

Method

• Preheat oven to 170°C. Line a loaf tin with baking paper.
• Place all the dry ingredients in a mixing bowl, add the oil and eggs, mix together until well combined.
• Add the sultanas and pumpkin seeds.
• Bake in a loaf tin for 45 to 50 minutes.
• Melt the caster sugar and syrup in a heavy bottomed pan. Simmer gently for 5 to 10 minutes until a syrup forms. Be careful not to let it brown but just as it starts to colour add the bicarbonate of soda and mix.
• Quickly pour onto a sheet of baking paper and allow to cool.
• While cake is cooling beat together the butter and icing sugar until white and fluffy, then fold in the cream cheese. Do not over beat as it will become a runny mixture.
• Decorate the cake with icing and honeycomb.

Credit: Carina Contini