Ingredients
150g light brown sugar 
150g dark brown sugar
300g self-raising flour 
2 tsp bicarbonate of soda 
1 tsp ground cardamom 
1 tsp mixed spice 
2 tsp cinnamon 
1 tsp ground ginger 
175g mixed nuts, roughly chopped
500g carrots, grated 
4 eggs 
200ml oil 
2 oranges, zest and juice 
85g soft butter 
200g full fat cream cheese  
120g icing sugar, sieved 
4 tsp orange liqueur

Method
Heat the oven to 160c and butter and line a 23cm square cake tin.

In a fairly large bowl put your sugars and the flour and if there are any large sugar clumps, just crush them, either with your hands or with your wooden spoon.  Add to the bowl the bicarb and spices and mix together.  Add the nuts, carrots and orange zest and mix again.  Put the eggs, oil and ¾ of the orange juice in a jug and mix together.  Add to the bowl and mix until everything is combined. 

Pour the cake mixture into the prepared tin and put into the oven.  My tin is 23cm square and took 1 hour to bake, I have used had it cook faster in a different oven and longer in mine. My suggestion here is to check at 45 minutes and then every 10 minutes thereafter until your cake is cooked. 

Mix together your orange juice and liqueur and when your cake comes out of the oven poke the cake all over the top.  You want to poke it through almost to the bottom.  Reserve 1½ tsp of the orange.  With the rest of the orange you want to ‘feed’ your cake so take a spoon and  carefully pour it over the top of the cake. 

Into a small mixing bowl add the butter and beat with a wooden spoon until loose.  Add the cream cheese and beat again until just combined with no lumps.  Add the reserved orange and the icing sugar and mix until just combined.  You don’t want to over beat this mixture as it will go runny.  

When your cake is completely cool, top with the icing and cut into pieces.  I got 16 pieces but again, cut as large or small as you like.