300g/10 oz self-raising flour
2 tsp baking powder
1 tsp ground cinnamon
½ tsp ground cloves
½ tsp grated nutmeg
1 tsp ground ginger
½ tsp salt
225g/8 oz light muscovado
sugar
250ml/9 fl oz olive oil
4 eggs
150g/5 oz carrots, peeled and coarsely grated
150g/5 oz parsnips, peeled and coarsely grated
75g/2½ oz walnuts, roughly chopped
For the icing:
250g/9oz full-fat cream cheese (room temperature)
30ml/1 fl oz olive oil
25g/1 oz icing sugar
Zest of 1 orange