Step 1

Preheat oven to 170°C/340°F. Grease two deep 20cm (8in) round cake pans; line bases and sides with baking paper.

Step 2

Beat sugar, eggs, butter, oil and vanilla in a bowl with an electric mixer until well combined. Add combined sifted flour, bicarb, baking powder, ginger, cardamom and salt; beat until just combined. Stir in carrot, peaches and pistachios. Divide mixture between pans.

Step 3

Bake cakes for 35 minutes or until a skewer inserted into the centre comes out clean. Cool cakes in pans.

Step 4

Meanwhile, make cream cheese frosting, then ginger and peach potpourri.

Step 5

Spread half the frosting on one cake. Top with remaining cake; spread with remaining frosting. Decorate with ginger and peach potpourri.

Step 6

Beat butter and sifted icing sugar in a small bowl with an electric mixer until well combined. Add cream cheese and juice; beat on medium speed for 5 minutes or until frosting is pale and fluffy. Refrigerate for 30 minutes or until firm.

Step 7

Coarsely chop ingredients; combine in a small bowl.