INGREDIENTS

• 275g self-raising flour
• 1⁄2 tsp bicarbonate of soda
• 1 tsp ground cinnamon
• 1 tsp ground cardamom
• 4 large free-range eggs
• 275g caster sugar
• 250ml rapeseed oil
• 1 tbsp vanilla bean paste
• 400g carrots, peeled and finely grated
• Butter, for greasing

For the frosting:

• 150g softened butter
• 450g icing sugar
• 1 tsp ground cinnamon
• 200g cream cheese

DIRECTIONS

1. Preheat the oven to 180°C/ 160°C fan/350°F/Gas Mark 4. Grease two 23cm (9 inch) springform cake tins with removable bases and line the bases with a circular disc of parchment paper.
2. In a large bowl, mix together the flour, bicarbonate of soda, cinnamon and cardamom until combined.
3. In a standalone mixer (or in a large bowl, using an electric hand mixer), whisk together the sugar and eggs until pale and fluffy. With the mixer still on, pour the oil into the bowl, in a steady stream, and mix until it is completely incorporated, then mix in the vanilla bean paste.
4. Sift the dry ingredients into the batter and fold in with a spatula until thoroughly combined. Add the finely grated carrot and fold through until completely incorporated. Divide the batter between the two lined cake tins and place in the oven to bake for 30 minutes or until a skewer inserted comes out clean.
5. Remove the cakes from the oven and set aside to cool on a wire rack. When the tins are cool enough to touch, gently release the cakes and return them to the wire rack, removing the base and parchment paper.
6. Allow to cool completely. If one of the cakes has risen more than the other, simply cut off the excess with a bread knife so that you have a flat surface to work with.
7. For the frosting, beat the butter, icing sugar, cinnamon and cream cheese until you have a smooth, spreadable mix.
8. Assemble the cake by spreading one of the layers with half the cream cheese frosting. Place the second layer on top and spread with the remaining frosting. Slice into eight slices and serve. The cake will keep in the fridge for 3–5 days.