For the cake:

300 g of softened salted butter and a little for the mould.

225 g of flour

2 tsp of baking powder 

cinnamon, nutmeg, ginger powder (1 tsp of each spice)

1 pinch of clove

powdered cloves

100 g almond powder

120 g crushed walnuts and a little for the topping

400 g brown sugar 

5 large eggs

The zest of 1 orange (untreated) finely grated and freshly squeezed juice

300 g carrots finely grated 

For the glaze: 

350 g of beaten cream cheese

300 g powdered sugar

Zest of 1 lime (untreated) finely grated and the freshly squeezed juice 

Prepare the cake: 

Preheat the oven to 180°C 

Butter a cake tin. Line it with baking paper.

Sift the flour, yeast, cinnamon, nutmeg, ginger and cloves, in a large bowl.

Add the almonds and walnuts.

Mix the butter and brown sugar with an electric mixer on high speed in a bowl until creamy.

Add eggs one at a time, stirring constantly until well blended.

With the mixer speed reduced, gradually add the flour mixture, orange zest and juice, then the carrots. Using a spoon, level the batter into the pan.

Bake for about 1 hour, until the cake is golden brown.

Check with the tip of a knife to make sure it is cooked through it should come out clean. Let the cake cool in the pan for 10 minutes. Turn out onto a wire rack to cool completely. 

Make the glaze: 

mix the cream cheese, powdered sugar, lime zest and lime juice in a bowl, until smooth.

Spread over the cake when cool, then garnish with crushed nuts (optional).

It is best to let this cake cool completely before serving.

It’s even better if you make it the day before, cover it with icing and store in an airtight container in a cool (but not refrigerated) place, then serve it the next day.

Overnight, it gains in flavor.