Charlotte White make a delicious extra fruity carrot cake with cream cheese frosting on Lorraine.

The ingredients: 225g light brown muscovado sugar, 4 large eggs, 225ml sunflower oil, 300g self-raising flour, 1tsp ground cinnamon, 2tsp ground mixed spice, Zest of 1 orange, 100g dried cranberries, ¼ tsp salt, 225g carrot, grated and 75g pecans, roughly chopped.

For the cream cheese frosting: 125g unsalted butter, 125g full fat cream cheese and 500g icing sugar, sifted, plus extra.

For the sugar paste carrots: 50g orange sugar paste and 25g green sugar paste.