1. Preheat oven to 180°C/350°F/Gas 4. Line a swiss roll tin (20cm x 30cm/8" x 12") with greaseproof paper, bringing the paper about an inch above the top of the tin.
2. Prepare cake mix as per instructions, then stir in the carrots, pineapple, mixed spice, vanilla essence and orange rind. Mix well.
3. Transfer to the prepared tin and bake for about 40 minutes until golden brown and firm to the touch. When baked turn onto a wire tray and remove the lining paper. Allow to cool completely.
4. Meanwhile make topping by beating together the cream cheese, icing sugar and vanilla essence. Spread evenly over the cake and cut into slices.

Note:

• To make the carrot decorations, roll a small amount of orange fondant into a cone or carrot shape and press onto the top of the slice. Shape a small leaf shape from green fondant icing and add to the top of the carrot.