By Kevin Dundon
Preheat oven to 160˚C. Grease and line a 30cm x 20cm traybake cake tin with baking parchment paper. In a large mixing bowl, beat the brown sugar and eggs until doubled in volume, then stir in the melted butter. Once combined add in the flour and baking powder.
Then, add in the spices, the grated carrot and sultanas carefully folding until well combined. Pour into the prepared tin and bake for 40 to 50 minutes or until a skewer inserted in the centre comes out clean. Allow to cool in the tin for 15 minutes, then remove from the tin and cool completely on a wire rack.
Once the cake is cooled, prepare the icing. Beat the cream cheese with the butter to a smooth paste, then add the icing sugar and the orange marmalade until fully combined. Spread on the cooled cake or place the icing in the refrigerator for 30 minutes to cool for a stiffer icing. Slice the traybake and store in an airtight container in the fridge to ensure the icing keeps fresh.