Carrot Cake Bites

Preheat the oven to 180°C, gas mark 4. Line a deep, 20cm square, non-stick cake tin with baking parchment.

In a large bowl, stir together the flour, bicarbonate of soda, spice, sugar, carrots and sultanas. Make a well in the centre and add the oil, eggs and orange juice. Mix until well blended. Pour into the tin and bake for 35-40 minutes until risen and cooked through.

Lift the cake onto a wire rack and leave to cool completely.

Beat together the soft cheese, most of the orange zest and syrup (reserving a little zest for garnish).

Spread the cream-cheese frosting on top of the cake, sprinkle over the remaining zest to decorate, then cut into squares to serve.