Pre-heat oven to 180°C/350°F/Gas Mark 4. Line two 7" sandwich tins with baking parchment.
Blend in mix for carrot cake, water and oil in a bowl fitted with whisk beaters on slow speed for 1 minute. Scrape down and mix for a further 4 minutes on medium speed. Add grated carrot and mix on slow speed for 1 minute.
Add a couple of generous handfuls of chopped walnuts, mixed dried fruit and dried apricots.
Divide equally between the tins and bake for 20 minutes until risen and golden brown. Allow to cool.
For the filling, beat the cream cheese with the icing sugar.
When the cake is cooled, sandwich the two layers together with the cream cheese mixture.
For the topping, mix 3 tbsp icing sugar with a little lemon juice until spreading consistency. Spread over the top of the cake. Add the walnut halves.
Finally, lightly toast the dessicated coconut in a dry pan then sprinkle on the top of the cake.