Nadiya Hussain served up a tasty Carrot Cake Pakoras With Cream Cheese Dip on Sunday Brunch.

The ingredients for the cream cheese are: 100g full-fat cream cheese, 100g unsalted butter, softened, 4 tbsp icing sugar, 2 tbsp maple syrup, plus extra for drizzling, pinch salt and pinch mixed spice.

For the pakoras: 1.5–2 litres vegetable oil, 300g carrots (3–4 medium ones), peeled and grated, 50g walnuts, roughly chopped, 50g raisins, 120g self-raising flour, ½ tsp baking powder, 20g caster sugar, 1 tsp mixed spice, ½ tsp salt, 2 medium free-range eggs, lightly beaten and up to 1 tbsp icing sugar, for dusting.

See Nadiya’s recipes in her book titled: Nadiya’s Family Favourites: Easy, beautiful and show-stopping recipes for every day from Nadiya’s upcoming BBC TV series, available from Amazon now.