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1
Grease the insides of two 20cm cake tins and line the bases with a disc of buttered baking parchment.
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2
Preheat the oven to 180C/gas mark 4.
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3
Tip 100g walnuts into a small roasting tin and toast in the preheated oven for 5 minutes.
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4
Reserve a handful to decorate and roughly chop the remainder and leave to cool slightly.
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5
Sift together 375g plain flour, 2 teaspoons baking powder, 1 teaspoon bicarbonate of soda and 1/2 teaspoon ground cinnamon.
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6
In another bowl whisk together 3 large organic eggs, 375ml groundnut or sunflower oil, 450g golden caster sugar and 1 teaspoon vanilla extract until smooth.
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7
Add the toasted walnuts, 500g coarsely grated carrots, 40g raisins, 100g desiccated coconut, 2 tablespoons of the juice from an orange and its zest and mix until thoroughly combined.
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8
Stir in the sifted dry ingredients until smooth and divide the batter evenly between the prepared tins.
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9
Bake in the preheated oven for about 30-35 minutes or until a wooden skewer comes out clean when inserted into the middle of the cakes.
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10
Remove the cakes from the oven and leave to cool in the tins for 3-4 minutes and then turn out onto a wire cooling rack until completely cold.
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11
Beat together 50g unsalted softened butter and 3 tablespoons honey or maple syrup until combined.
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12
Add 300g cream cheese and mix until smooth.
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13
Place 1 of the cake layers on a serving plate and spread with half of the cream cheese frosting.
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14
Top with the second cake and cover the top with the remaining cream cheese.
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15
Scatter with the reserved toasted walnuts to serve.
