Spiced carrot cake

SERVES 8

225ml sunflower oil, plus extra for greasing

225g soft light brown sugar

3 eggs

225g self-raising flour

1tsp bicarbonate of soda

1½tsp ground ginger

1½tsp mixed spice

1½tsp ground cinnamon

7 carrots (approx. 435g), peeled and grated

For the cream cheese and butter icing 175g unsalted butter, softened 250g cream cheese, at room temperature 200g icing sugar, sifted

To decorate (optional) edible viola flowers edible gold leaf or silver glitter

Preheat the oven to 170C/ 150C F/Gas 3. Grease and line the base and sides of a 20cm round cake tin with baking paper.

In a large bowl, whisk together the oil, sugar and eggs until smooth. Add the flour, bicarbonate of soda and spices to the bowl and mix to combine. Stir in the grated carrots.

Scrape the mixture into the prepared tin and level out the top with a palette knife. Bake in the oven for 1 hour 5 minutes –1 hour 15 minutes, or until a skewer inserted into the middle of the cake comes out clean. Allow to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

To make the icing, beat the softened butter in a large bowl until completely smooth, then add the cream cheese and mix to combine. Beat until smooth, then sift over the icing sugar and mix (carefully at first to avoid clouds of icing sugar) until smooth and fluffy.

Cut the cooled cake in half horizontally, then use half of the icing to sandwich the halves back together. Put the cake on a cake stand or plate and spread the remaining icing over the top. If decorating, top with the flowers or sprinkle with the gold leaf or silver glitter.