Makes 16 pieces

175g unsalted butter, softened

115g soft brown sugar

3 large eggs, beaten

250g Shipton Mill organic white spelt flour

5ml baking powder

5ml bicarbonate of soda

5ml ground mixed spice

2 medium bananas, mashed

175g grated carrots

100g chopped walnuts

Icing:

1 tbsp lemon juice

50g icing sugar, approx

1. Preheat the oven to 160°C, 300°F, Gas Mark 3. Grease and line a 23cm square cake tin.

2. Cream together the butter and sugar until pale and fluffy. Gradually beat in the eggs. Sift together the flour, baking powder, bicarb and spice, then fold into the mixture evenly. Stir in the bananas and carrots.

3. Spread into the prepared tin and bake for about 1 hour 15 minutes until well risen and firm to the touch. Remove the cake from the oven and cool in the tin for 10 minutes. Turn the cake out onto the rack and cool completely.

4. For the icing, mix together the lemon juice with enough icing sugar to make a smooth paste. Drizzle over the surface of the cake and leave to set. Cut into squares to serve.