Preheat oven to 160°C. Lightly grease a 23cm diameter round baking tin and line the base with greaseproof paper. Cut a 72cm length of greaseproof papr, fold in half lengthways and line sides of the tin. Place the folded side of the greaseproof paper to the base of tin (height may need to be trimmed if too high for the oven).
Double lining the tin will prevent the cake from overcooking on the outside.
Using an electric mixer beat oil and Chelsea Raw Sugar until combined. Beat in eggs one at a time, until mixture is thick and creamy.
In a separate bowl, combine wholemeal flour, cinnamon, salt, carrot and walnuts.
Combine the two mixtures, add baking soda and stir until all ingredients are combined.
Pour into greased tin and bake for 80-90 minutes until cooked (put skewer through centre of cake, if it comes out clean cake is cooked). Allow cake to cool completely.
Lemon Cream Cheese Icing:
Beat cream cheese and butter until smooth and creamy, add Chelsea Icing Sugar half a cup at a time, with the lemon juice, until light and fluffy. Add a little water if required.
Spread over cooled cake in generous swirls and decorate with dried fruit and nuts.
Dairy Free Lemon Icing:
Mix Chelsea Icing Sugar, lemon juice and a little hot water until a spreadable consistency is reached. Spread over top of cake, decorate with nuts, seeds and dried fruit.