What you’ll need

You’ll need a 2 x 9″ sandwich tins, buttered and lined.

Ingredients

• 250g self raising flour
• 1 teaspoon baking powder
• ½ teaspoon bicarbonate of soda
• 4 eggs
• 100g muscovado sugar
• 100g light brown sugar
• 225ml sunflower oil
• zest 1 lemon
• 2 carrots, peeled and coarsely grated
• 100g walnuts or pecans roughly chopped
• 100g sultanas
• 50g desiccated coconut
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• pinch salt

Cream Cheese Icing

• 200g soft butter
• 200g icing sugar
• 350g cream cheese

Method

1. Preheat oven to 180C / 160C Fan.
2. Put the oil and sugars in a food mixer and whisk together just a few minutes to combine.
3. Separate two of the eggs, keeping the whites in a clean bowl for whisking.
4. Add the other two eggs, one at a time to the food mixer and then the two yolks.
5. Add the carrots, coconut, walnuts and lemon zest.
6. Sift in the flour, baking powder, bicarbonate of soda and spices and fold this in.
7. Whisk the egg whites until stiff and fold these into the mixture.
8. Divide between the two cake tins and bake for about 45 minutes until cooked through.
9. Allow to cool completely and then fill and ice the top with the cream cheese icing.
10. To make the icing, put the butter and icing sugar in the bowl of a food mixer and beat until light and creamy, then add the cream cheese and beat again to combine.