Sift the flour into a mixing bowl then add the almonds and sugar followed by the mixed spice, cinnamon and ginger. Next add the raisins, grated carrot and mashed banana and mix well. Add the eggs and oil and beat until everything is mixed together. Transfer to a lightly oiled cake tin and smooth the top.
Bake in the preheated oven for 1 hour until risen and skewer inserted into the centre comes out clean. Remove from the oven and allow to cool completely.
Meanwhile, make the icing. To do this simply beat the cream cheese, butter, grated orange and icing sugar together until creamy (try adding some food colouring like green or red to look a little more Christmasy).
Once the cake is cool, place on a serving plate then smother icing over the top. If you like, you can also put on some edible glitter in any colour(s). Slice and serve.
To make cupcakes
Double up the recipe and it will make 30+ cupcakes. Line 3 12-hole muffin tins with paper cases and fill 2/3 full with the mixture to ensure a good rise. Check on them more frequently after 40 minutes as smaller size cakes cook faster.