Spicy carrot cake with lemon icing

http://shopping.guardian.co.uk/food/story/0,1587,1645995,00.html

225g grated carrots
125g raisins
6 tbsp olive oil
125g soft brown sugar, preferably rapadura
225g wholemeal flour
2 tsp baking powder
1 tsp grated nutmeg
1 tsp powdered cinnamon
8 tbsp real maple syrup
4 tbsp fresh orange juice

For the icing:

175g icing sugar
Juice and rind of 1 lemon

Preheat the oven to 170C/325F/gas mark 3 and line an 18cm cake tin with nonstick paper. Mix the carrots, raisins, oil and sugar in a bowl, then add the flour, baking powder, nutmeg, cinnamon, maple syrup and orange juice, and mix until everything is well combined - it will be quite sticky.

Spoon into the prepared tin, level the top, and bake for an hour and a quarter, or until a skewer inserted into the centre comes out clean. Leave to cool in the tin.

Mix the icing sugar with the lemon rind and enough of the juice (about six to eight teaspoons) to make a thick coating consistency. Spread over the top of the cake and leave to set.