INGREDIENTS
FOR THE CAKES
30ml vegetable oil
(plus extra for greasing the tins)
100g natural plain yoghurt
4 free-range eggs
1½ tsp vanilla extract
Zest of half an orange
265g self-raising flour
1 tsp baking powder
335g light brown sugar
½tsp ground allspice
3 medium carrots, grated
100g raisins
100g chopped walnuts

FOR THE ICING
100g salted butter
(At room temperature)
300g icing sugar
100g cream cheese

METHOD
Preheat the oven to 180°C.
Grease and line the base and sides of two 20cm cake tins with baking parchment.
In a stand mixer, mix the vegetable oil, yogurt, eggs, vanilla extract, and orange zest.
In a separate bowl, combine the self-raising flour, baking powder, light brown sugar, cinnamon, nutmeg, and a pinch of salt.
Pour the wet ingredients into the dry ingredients, then add the grated carrots, raisins, and half the chopped nuts.
Mix well, then divide the mixture evenly between the tins.
Bake for 25-30 minutes or until a skewer inserted into the centre of the cake comes out clean.
Allow the cakes to cool in the tins.

FOR THE ICING
In a stand mixer, combine the butter and icing sugar until smooth.
Add half of the soft cheese and mix again.
Gradually add the remaining soft cheese.
Once the cakes have cooled, remove them from the tins and sandwich them with half of the icing.
Spread the remaining icing on top and scatter with chopped nuts and orange zest