In a mixing bowl, add the muscovado sugar, sunflower oil and eggs then beat until smooth.

Add in the grated carrot, raisins, cinnamon, nutmeg, and the zest of 2 oranges. Fold it together.

Add the teaspoon of bicarbonate of soda into the self-raising flour, then sift the flour into the cake batter, fold it together until it’s well combined.

Pour the batter into a lined 20cm cake tin, then bake it for 40 minutes.

It should be firm and springy in the middle. Leave it to cool in the tin for a few minutes before turning it out onto a wire cooling rack.

Prepare the icing by adding the cream cheese, caster sugar, softened butter and the juice of one orange into a mixing bowl and whisk until it's smooth and creamy.

Smother the icing over the top of the cake then finish with orange zest.

Pop into the fridge for an hour for the icing to set.