Ingredients

• 450ml/14fl oz vegetable oil
• 400g/14oz plain flour
• 2 tsp bicarbonate soda
• 570g/1lb 4oz sugar
• 290g/10oz eggs
• pinch of salt
• 12g/½oz cinnamon ground
• 530g/1lb 3oz carrots
• peeled and grated
• 150g/5oz walnuts
• chopped
• 200g/7oz cream cheese
• 150g/5oz sugar
• 100g/3½oz butter
• 1 litre/1¾ pints milk
• 150ml/5fl oz sugar
• 10 egg yolks
• 400g/14oz white chocolate
• melted on a bain-marie
• 55g/2oz milk powder
• 200ml/7fl oz double cream

Directions

• Mix all the cake ingredients in a food processor for 5 minutes. Pour into a cake tin 26cm/10½in diameter and bake at 160C/325F/Gas 3 for 45 minutes.
• Check to see if the cake is cooked
• then remove from the oven and allow to cool for 10 minutes in the tin before removing and placing it on a cooling rack.
• For the topping
• place the cream cheese
• sugar and butter into a mixing bowl and cream together until smooth and soft. Spread over the cake using a palette knife.
• For the ice cream
• cream together the egg yolks and the sugar until white and stiff.
• In a saucepan combine the milk
• milk powder and cream and bring to the boil. Pour some of the milk onto the creamed eggs and sugar
• whisking continuously.
• Return the mixture to the saucepan and over a medium heat cook out to 80C/175F. Pass through a sieve and then pour in the melted white chocolate. Turn in an ice cream machine. Remove and place into the freezer.
• Serve each portion of cake with a scoop of the white chocolate ice cream.