Melted butter or margarine, for greasing
225g (1.5 cups) self-raising flour
1 tsp bicarbonate of soda
2 tsp mixed spice
200g (1 cup, firmly packed) Chelsea Soft Brown Sugar
3 eggs
250mls (1 cup) vegetable oil
250g (2 cups) grated carrot
120g (2/3 cup) raisins, chopped
80g (2/3 cup) walnuts, chopped

Lemon Cream Cheese Icing:
100g cream cheese, at room temperature
60g (3 tbs) butter, at room temperature
1 tsp finely grated lemon rind
150g (1 cup) Chelsea Icing Sugar, sifted

1 : Preheat oven to 180oC. Brush a deep 20cm square cake pan with the melted butter or margarine to grease. Line the base and sides with non-stick baking paper.

CAKE:
1 : Sift the flour, bicarbonate of soda and mixed spice into a large mixing bowl. Add the Chelsea Soft Brown Sugar, and stir until well combined. Add the eggs, oil, carrot, raisins and walnuts and use electric beaters to beat on low speed for 2 minutes.
2 : Pour the mixture into the prepared cake pan. Bake in preheated oven for 1 hour or until a skewer inserted into the centre of the cake comes out clean. Stand for 5 minutes before turning onto a wire rack to cool.

ICING:
1 : Use electric beaters to beat the cream cheese, butter and lemon rind in medium mixing bowl until very light and pale. Gradually beat in the Chelsea Icing Sugar to form a fluffy spreadable icing.
2 : Spread icing over the cake and allow it to firm slightly before cutting. (In warmer weather, refrigerate briefly to help the icing firm.)