A classic cake that has a moist, rich texture, but is not too sweet. the creamy topping and filling are flavoured with orange.
Heat the oven to 180°C/350°F/Gas Mark 4.
Sift the flour, baking powder, and all the spices into a large mixing bowl. Stir in the orange zest and nuts then add the beaten eggs, sunflower oil, sugar and the grated carrots and mix until thoroughly combined.
Divide the mixture between the two prepared tins and spread evenly.
Bake in the heated oven for about 25 minutes or until a cocktail stick inserted into the centre of each cake comes out clean. Turn out the cakes onto a wire rack and leave to cool completely.
To make the filling & topping
Beat together all the ingredients until very smooth and creamy. (In warm weather you may need to chill the icing until firm enough to spread.)
Spread almost half of the mixture onto one of the cakes. Top with the second cake and spread the remaining mixture over the top.
The cake can be decorated with extra orange zest or left plain.
Store in an airtight container in a cool spot and eat within four days.
Makes a large cake – 12 slices
225g Marriage’s Finest Self Raising flour
1 teaspoon baking powder
1 ½ teaspoons ground cinnamon
¼ teaspoon grated nutmeg
½ teaspoon ground mixed spice
½ teaspoon ground ginger
225g soft light brown muscovado sugar
Grated zest of an unwaxed orange
100g walnut pieces
3 large eggs, beaten to mix
150ml sunflower oil
250g grated carrots (about 3 medium size)
filling & topping
200g cream cheese (full fat)
50g unsalted butter, softened
150g icing sugar, sifted
Grated zest of ½ an unwaxed orange (plus extra to decorate - optional)
2 teaspoons orange juice
2 x 20.5cm/8 inch sandwich tins, greased and base-lined