CARROT CAKE

Serves 10

4 eggs

225g (8oz) light muscovado sugar

250ml (9fl oz) sunflower oil 300g (10½oz) plain flour

2tsp baking powder

200g (7oz) carrots, coarsely grated

50g (1¾oz) walnuts, coarsely chopped

1tbsp finely chopped stem ginger from a jar

1½tsp ground cinnamon 1½tsp mixed spice

1tsp ground ginger

Grated zest of 1 orange

2tsp orange extract

For the icing

100g (3½oz) unsalted butter, at room temperature

200g (7oz) icing sugar, sifted 200g (7oz) full-fat cream cheese

100g (3½oz) mascarpone cheese

Finely grated zest of 1 orange 2tbsp triple sec (optional) Pared zest of 1 orange

50g (1¾oz) pecan halves

Preheat the oven to 180°C/fan 160°C/gas 4. Grease 2 x 20cm round cake tins and line the bases with parchment. Whisk the eggs and sugar together for 7 minutes, until pale and creamy. Stir in the oil and fold in the flour, baking powder, carrots, chopped nuts, stem ginger, cinnamon, mixed spice, ground ginger, orange zest and orange extract.

Divide between the tins and bake for 20-25 minutes, until a skewer comes out clean. Leave to cool for 10 minutes, then turn out onto a wire rack to cool fully.

Whisk together the butter and icing sugar. Stir in the cream cheese, mascarpone, finely grated orange zest and the triple sec (if using). Cover and refrigerate. Cut the pared zest into thin strips. Spread one cake with half the icing. Place the second cake on top and spread with icing. Decorate with strips of orange zest and pecan halves.