250g white flour

360g wholemeal flour

2 tsp baking powder

1 tsp bicarbonate of soda

2 tsp ginger

1 tsp salt

1 tbsp cinnamon

650g grated carrots

125g walnuts

160g extra virgin olive oil

245g milk

400g honey

1tbs vanilla extract

4 eggs

4 tbsp chopped walnuts

2 tbsp chopped dried apricots

Icing

500g full fat cream cheese

250g icing sugar

115g butter

1 tbsp vanilla extract

Delicious moist and soft.

Start with the Icing

For the icing mix the cream cheese with the butter by using an electric mixer. Add the icing sugar and vanilla extract and mix until smooth and creamy. Keep in fridge until required.

Pre-heat the oven to 200ºC.

Toast the walnuts in a frying pan on medium heat for 5 min. Leave to cool, then chop them.

In a large bowl mix the flours, baking powder, bicarbonate of soda, ginger, salt and cinnamon until blended.

In a different bowl mix the oil, milk, honey, vanilla extract and eggs until blended, then add the grated carrots and chopped walnuts.

Pour this mixture into the flour bowl and combine well.

Pour the mixture into a cake pan and bake in the preheated oven at 180’C for 80min.

Check with skewer if the cake has baked through. Stick it into the cake and leave for a few seconds. If it comes out clear the cake is baked through, if not it will need a few more minutes.

Once baked through take it out of the oven and leave to cool.

Once cooled down cut the cake horizontally to create 2 layers.

Put a generous amount of icing on the bottom layer and then place the top layer on the bottom layer. Continue to put icing all over the cake.

Finish the cake of with chopped walnuts and some dried apricots or similar.