Pre-heat oven to 180°C bake (160°C fan-forced). Grease a 23cm cake tin (6cm deep) and line with baking paper.
Sift self-raising flour, spices and baking soda into a large mixing bowl. Stir in wholemeal flour and Chelsea Raw Sugar or Chelsea Organic Coconut Sugar. Add walnuts, carrot, raisins and coconut and stir until combined.
In a separate bowl, whisk eggs, oil and vanilla. Make a well in the dry ingredients and pour liquid ingredients into the dry ingredients. Mix until just combined.
Pour the cake mixture into the prepared tin and smooth the surface. Bake for 40-50 minutes or until cooked (when a skewer inserted into the centre of the cake comes out clean). Remove from oven, cool for 10 minutes then remove from the cake tin and peel away the paper. Swirl icing over the cake once cold.
Cream Cheese Icing
Beat butter and cream cheese together until combined. Stir in Chelsea Icing Sugar, then beat mixture on high speed until light and fluffy.