Carrot and pistachio cake

INGREDIENTS

300 g

plain flour

2 tsp

baking powder

2 tsp

ground cinnamon, plus a little extra to dust

1/2 tsp

ground ginger

1/4 tsp

ground cloves

large eggs

275 g

light muscovado sugar

250 milliliters

light rapeseed oil

400 g

carrots, trimmed and grated

100 g

roughly chopped pistachio kernels

100 g

sultanas

zest of 1 lime

1 handful

blueberries, to finish

150 g

very soft unsalted butter

400 g

full-fat Philadelphia cream cheese, chilled

200 g

Greek yogurt, chilled

350 g

icing sugar, sifted