brew a strong cup of black tea (you could alternatively use Earl Grey or Lady Grey) and allow to cool

soak the sultanas in the tea for at least an hour

preheat the oven to 180ºC/350ºF/Gas mark 4

in a large mixing bowl, combine all the dry ingredients and make a well in the centre

beat the eggs and combine with the vegetable oil

pour the egg & oil mixture and milk into the well, drain the sultanas and add them to the grated carrot before folding into the dry mixture

combine thoroughly until you have quite a wet, sloppy mixture

pour the mixture evenly into a 26cm spring-form Bundt tin

bake for 45-50 minutes or until a skewer comes away clean

leave in the Bundt tin for 5 minutes before carefully easing the cake out an on to a wire cooling rack

allow to cool completely before icing

in a smaller mixing bowl, combine the cream cheese, vanilla essence, water and icing sugar ( sieve the icing sugar first if there are any lumps )

using a small spatula spread the icing over the cake allowing it to drizzle down the sides

sprinkle over the toasted dessicated coconut and place the walnut halves evenly around the top