The ultimate carrot cake

Method

1. Heat the oven to 170°C/150°C fan/gas 3½. Mix together the wholemeal flour, spices, bicarbonate of soda and salt in a large mixing bowl.
2. In a separate mixing bowl, use a balloon whisk to whisk the eggs, oil, soured cream and vanilla bean extract. Sift the sugars together into the mixture, then whisk until smooth.
3. Using a large metal spoon and working in a figure-of-eight motion, fold the dry ingredients into the wet ingredients until well combined. Stir in the grated carrots, then pour the batter into the prepared tin.
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5. Bake for 1 hour 15-20 minutes until a skewer pushed into the centre comes out clean. Remove the cake from the oven and leave to stand for 5 minutes, then turn out onto a wire rack to cool.
6. Meanwhile, make the icing. In a food processor (or in a mixing bowl using an electric hand mixer), whizz the cream cheese and butter until smooth. Add the lemon juice and sift in the icing sugar. Whizz until smooth.
7. When the cake is cool, dollop the icing on top, then use a palette knife to smooth over the top and around the edge of the cake. Chill for 1 hour, then slice generously to serve.