It truly IS perfect. I found this one, again, years ago and haven’t found one to top it yet – and I have tried, believe me

Ingredients for the cake

• 350g carrots
• 70g raisins
• 230g wholewheat flour
• 2 teaspoons of cinnamon
• 1 teaspoon ground ginger
• ½ teaspoon nutmeg
• 1 teaspoon bicarbonate of soda
• 236ml vegetable oil
• 170g soft brown sugar
• 4 eggs
• 2 tablespoons golden syrup

Ingredients for the topping

• 7 oz cream cheese
• 2 oz softened unsalted butter
• 2 oz sifted icing sugar
• 1 teaspoon vanilla essence

These quantities make a 9” round cake.

• Start off by grating 12½ oz carrots and chopping 2 oz pecans. Put to one side.
• Sieve flour with 2 teaspoons of cinnamon, 1 teaspoon ground ginger, ½ teaspoon nutmeg and 1 teaspoon bicarbonate of soda. (Tip the bran bits left in the sieve into the mixture.)
• Whisk together 8 fl oz vegetable oil, 6 oz soft brown sugar, 4 eggs and 2 tablespoons’ golden syrup. (Heat the spoon first and the syrup will slide off easily.)
• Add this to the dry ingredients and mix until it’s nice and smooth. Stir in the carrots and pecans.
• Tip the mixture into a greased lined tin and cook at 160C for an hour, or until cooked.
• For the topping, mix 7 oz cream cheese, 2 oz softened unsalted butter, 2 oz sifted icing sugar and 1 teaspoon vanilla essence, until smooth.
• Allow the cake to cool and then add the topping

This cake will keep for a few days in an airtight container. That is, if you can resist it that long!