Nothing beats a classic carrot cake recipe especially a festive one!
Place the zest and juice of one orange into a bowl a long with the sultanas and leave to soak over night. Preheat the oven to 180C or 160C for fan assisted ovens, line the base of two cake tins with baking paper and grease the sides with coconut oil.
In a mixing bowl, whisk the eggs and oil together. In a separate bowl, combine the sugar, flours, mixed spice, cinnamon and bicarbonate of soda, add the sultana mixture a long with the grated carrot, walnuts and mix. Tip in the whisked egg mixture and combine.
Pour the mixture into the prepared tins, tap the tin on the work surface to remove air bubbles and place in the oven for an hour or until baked through and golden brown. Leave to cool completely.
Beat the butter, a pinch of cinnamon and icing sugar together until smooth then add the cream cheese and beat until smooth. Spread some of the icing on top of one of the cakes, add the remaining cake on top and spread icing on top. Garnish with walnuts.