Moist carrot cake with coconut orange cream

INGREDIENTS

• 150ml/¼ pint sunflower oil
• 100g/4oz soft light brown sugar
• 2 eggs
• 75g/3oz golden syrup
• 175g/6oz wholemeal self-raising flour
• 1 level tsp ground cinnamon
• ½ tsp ground allspice
• ½ tsp ground ginger
• 1 tsp bicarbonate of soda
• 200g/7oz finely grated carrots
• 75g/3oz sultanas
• 25g/1oz desiccated coconut
• 2 tsp fine-cut orange marmalade
• 150g/5oz cream cheese
• 50ml/2fl oz coconut cream
• 40g/1½oz icing sugar
• freshly grated or ground nutmeg or ground cinnamon