Carrot and Marmalade Cake with Marmalade Frosting

• 150 ml (5 fl oz) Scottish rapeseed oil
• 2 eggs
• 140</

Whisk the eggs with the oil and set aside. In a bowl, mix together the sugar, flour, spices and bicarbonate of soda, then add the sultanas, marmalade, carrots and chopped walnuts. Mix together well. Add the egg and oil mixture. Put the mixture into the prepared loaf tin and place in the centre of the oven. Bake for 1 hour until risen, golden and springy to touch, remove and set aside to cool in