Ready in 1 hour 30 mins
300ml sunflower oil
5 medium free range eggs
250g light muscovado sugar
2tsp vanilla extract
100g ground almonds
100g walnut pieces, chopped, plus extra to decorate
350g carrots, peeled and coarsely grated
zest of 1 orange and 100ml juice
150g raisins, roughly chopped
300g plain flour, sifted
100g wholemeal flour, sifted
1½ tsp baking powder
1½ tsp bicarbonate of soda
2tsp ground cinnamon
2tsp ground mixed spice
900g full fat soft cheese
225g icing sugar, sifted
zest of 2 lemons plus 1-2tbsp juice
- Heat oven to Mark 4/180°C. grease and line 2x20cm loose-bottomed cake tins. In a bowl, whisk together oil, eggs, sugar and vanilla. Fold in the almonds, walnuts, carrots, orange zest and juice and raisins. Add the flours, bicarbonate of soda, baking powder and spices and gently mix to combine.
- Divide between the two tins, smooth the surface and bake for 40-45 mins or until springy and a skewer inserted into the middle comes out clean. Cool for a few mins, then turn out onto a wire rack to cool completely.
- For the icing, whisk together the soft cheese, icing sugar, half the lemon zest and lemon juice to taste. Spread a quarter onto one cake and sandwich with the second. Put on a serving plate and spread with the remaining frosting, scatter with reserved zest and walnuts.
This is best stored in the fridge, and eaten within 4 days