• 175 g (6 oz) slightly salted butter, softened
  • 175 g (6 oz) light muscovado sugar
  • 3 eggs
  • 225 g (7½ oz) self-raising flour
  • 2 teaspoons baking powder
  • 2 teaspoons ground mixed spice
  • 75 g (3 oz) ground almonds, hazelnuts or walnuts
  • 200 g (7 oz) carrots, finely grated
  • 75 g (3 oz) sultanas
  • 300 g (10 oz) cream cheese
  • 75 g (3 oz) unsalted butter, softened
  • 100 g (3½ oz) icing sugar, sifted, plus extra for dusting
  • 2 teaspoons lemon juice

Beat together the butter, sugar, eggs, flour, baking powder, mixed spice and ground nuts in a bowl until smooth and creamy. Stir in the carrots and sultanas until evenly combined.

Divide the mixture evenly between 2 greased, baselined and floured 20 cm (8 inch) sandwich tins (see page 13) and level the surface. Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for about 30 minutes or until risen and just firm to the touch. Loosen the edges, turn out on to a wire rack and peel off the lining paper. Leave to cool.

Make the frosting. Beat together the cream cheese and butter in a bowl until smooth. Stir in the icing sugar and lemon juice, then use half to sandwich the cakes together. Spread the remaining icing over the top of the cake.

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