Preparation: 20 minutes
Cooking: 1 hour 10 minutes
150ml vegetable oil, plus extra for greasing
2 medium eggs
175g light muscovado sugar
350g carrots, peeled and grated
1 tbsp poppy seeds
200g self-raising flour
½ tsp baking powder
1 tsp mixed spice
150g soft cheese
2 tbsp thick-cut marmalade
1. Heat the oven to 150°C/300°F/gas 2 (130°C for fan ovens). Brush a 13cm x 23cm loaf tin with vegetable oil and line the base with greaseproof paper. In a large bowl, lightly beat the eggs with the oil and sugar, then stir in the carrots and poppy seeds.
2. Sift in the flour, a pinch of salt, baking powder and mixed spice. Mix well and pour into the tin. Level the surface and bake for 1 hour to 1 hour 10 minutes, or until a skewer inserted into the centre comes out clean. Turn the loaf onto a wire rack to cool.
3. Spoon the soft cheese into a bowl and beat until smooth. Fold in the marmalade, then spread it thickly over the top of the cake. Slice and serve.