Carrot cake

1 Preheat oven to 160ºC. Spray a 24cm square cake tin with oil spray. In a bowl place raisins and add orange zest and juice. Set aside while preparing cake mixture.

2 Place flours in a bowl with baking soda, cinnamon and 1 teaspoon baking powder. And mixed spice.

3 In a large mixing bowl whisk the egg yolks until pale and creamy. Whisk in the sugar and then the oil, half at a time. Fold in the dry ingredients half at a time. The mixture will be quite dry.

4 Fold in carrots, raisins and juice and bananas half at a time. In another bowl whisk egg whites until soft peaks form.

5 Carefully fold the egg whites into carrot mix with the remaining baking powder. Spoon into prepared tin and bake for 45 minutes to 1 hour or until firm to touch.

6 To make icing, mix cheese, sour cream, icing sugar and orange juice together until smooth. Spread over cooled cake. Cut into squares and top with orange zest