cake

100gm butter (room temperature)
125gm cream cheese 3 cups of icing sugar 3 Tbsp maple syrup

a handful of chopped walnuts to decorate
Pre heat the oven to 180 C / 350F and line two 22cm -23cm round cake tins (or one large bundt tin)
With an electric mixer beat the eggs and sugar until light and fluffy (about 4 minutes), then add the oil and spices and continue to beat.
Sift the flour, salt, baking powder and baking soda and add to the cake mix to incorporate and then remove from the mixer.
Fold the vegetables and fruit through the batter by hand ensuring that it is evenly mixed, then empty into the baking tins and bake for 50 � 60 minutes until firm and springy to the touch. The cake is done when a sharp knife is inserted into the middle it comes out clean.
*tip* if the top of the cake is getting too dark but it is not yet baked through, loosely cover it with a piece of tin foil.
Allow the cake to cool on a rack before removing it from the tin
To make the frosting beat the butter, maple syrup and icing sugar using an electric mixer until well incorporated. Add the cream cheese and briefly mix.
Ice your cooled cake and decorate with chopped walnuts.

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