1. Pre-heat the oven to 180 degrees, grease and flour a 20cm spring form tin, line the base with greaseproof paper
2. Beat the eggs lightly, add the sugar and oil and whisk
3. Sieve the flour & spices and fold through
4. Peel and grate the apples and carrots
5. Add to the mix along with the orange zest and juice
6. Add the sultanas, ground almond, chopped walnuts
7. Pour the mix into the prepared tin and bake on the middle shelf of the oven for 30-35 minutes until golden, and a skewer come out clean when checking
8. Leave to stand for 5 minutes, then turn out onto a wire rack to cool completely
9. To make the frosting whisk the cream cheese with the icing sugar, lemon zest and whiskey until combined
10. Once the cake has cooled, decorate with frosting, chopped toasted walnuts and a light zest of lemon
