• 250g self-raising flour
• half a tsp bicarbonate of soda
• 1 tsp baking powder
• 1 tsp ground cinnamon
• pinch of salt
• 200ml sunflower oil
• 250g light muscovado sugar
• 3 eggs
• 150g carrots
• juice of half a lemon
• 150g walnuts

For the frosting:

• 250g mascarpone
• 200g Philadelphia cream cheese
• 150g unrefined icing sugar
• zest of a medium orange
• a handful of walnut halves

Set the oven at 180C/Gas 4. Butter two 22cm cake tins and line each with a disc of baking parchment.

Sift together the flour, bicarbonate of soda, baking powder, cinnamon and salt. Beat the oil and sugar in a mixer until well creamed, then introduce the beaten egg yolks one by one, reserving the whites for later. Grate the carrots into the mixture, then add the lemon juice. Roughly chop the walnuts and add them. Fold the flour and spices into the mixture with the machine on slow. Beat the egg whites till light and stiff, then fold tenderly into the mixture with a large metal spoon (a wooden one will knock the air out).

Divide the mixture between the cake tins, smooth and bake for 40-45 minutes. Test with a skewer. The cake should be moist, but not sticky. Leave to settle for 10 minutes, then turn on to a wire cooling rack.

To make the frosting

Put the icing sugar, mascarpone and Philadelphia into the bowl of an electric mixer. Beat till smooth and creamy. Mix in the orange zest.

To assemble

When the cake is cool, sandwich the halves together with about a third of the frosting. Use the rest to cover the top and sides. A rough finish will look appropriate. Cover with walnut halves.

To store The cake will keep for several days in the fridge, wrapped tightly in clingfilm, but bring it to room temperature before eating

Recipe from Nigel Slater - recipe online