Step by step method

1. Preheat the oven to 180°C and grease a 23cm ring pan well.
2. Cream the Stork Bake Margarine and sugar until light and fluffy.
3. Add the eggs one at a time, beating well after each egg (after the last egg, the mix should look curdled).
4. Stir in the carrots and the walnuts. Lastly, fold in the flour, baking powder and mixed spice.
5. Spoon the mixture into the pan, spread evenly and bake for about an hour or until a skewer comes out clean.
6. Leave to stand in the pan for 5 minutes, then place on a cooling rack to cool.
7. Once cool, place on a suitable cake plate, beat the icing ingredients together and ice the top of the cake.

8. Walnut Brittle

9. Place the sugar in a clean, dry pan, and place on a medium heat.
10. Spread the toasted chopped nuts onto baking paper.
11. As the sugar heats, it will liquify and caramelise. Do not stir too much but move the sugar to ensure it all melts.
12. When it is a golden colour, pour it over the nuts. It will harden as it cools down.
13. Pick up the baking paper and drop it on the countertop to break the brittle, and arrange shards of brittle on top of the cake.