Carrot, Date & Walnut Loaf

Step 1: Preheat oven to 180C.

Step 2: Grease and line the base and sides of a 10cm x 20cm (base measurement) loaf pan with baking paper, allowing the 2 long sides to overhang.

Step 3: Combine the date, water and bicarbonate of soda in a medium heatproof bowl and set aside for 10 minutes to soak and then add the eggs and oil and whisk to combine.

Step 4: Combine the flour, sugar, carrot, walnut, cinnamon and nutmeg in a bowl and stir in the date mixture.

Step 5: Spoon the mixture into the prepared pan and smooth the surface and then bake for 50 minutes or until a skewer inserted into the centre comes out clean and then set aside in the pan for 10 minutes to cool slightly before transferring to a wire rack to cool completely.

Step 6: Use an electric mixer to beat the cream cheese and butter in a bowl until smooth and creamy and then add icing sugar and beat until well combined.

Step 7: Reserve 1/4 cup of the icing.

Step 8: Spread remaining icing over top of the cake.

Step 9: Divide reserved icing between 2 bowls and add red and yellow colouring to 1 portion to make orange icing and tint remaining icing portion with green colouring.

Step 10: Place the orange icing in a piping bag bitted with a 2mm nozzle and pipe 1cm long carrot shapes on top of cake.

Step 11: Place the green icing in a clean piping bag fitted with a 2mm nozzle and peipe on cake to make the carrot tops.

Step 12: Cut into slices to serve.