Step 1

Pre-heat the oven to 170°C/150°C fan assisted oven/gas 3 and line and grease two 8 inch x 4 inch round cake tins.

Step 2

Whisk the sugar with the orange zest until fragrant.

Step 3

Add the olive oil and mix until thoroughly combined.

Step 4

Add the eggs one at a time and the vanilla extract.

Step 5

In a separate bowl whisk together the flours, baking powder, bicarbonate of soda, spices, salt and black pepper.

Step 6

Fold the flour into the wet ingredients one third at a time.

Step 7

Stir in the grated carrots until completely combined.

Step 8

Divide the batter between the two baking tins and bake for about 35 minutes (cover with foil after 20 mins).

Step 9

Cream the butter and icing sugar and mix for about 10 minutes until very light and fluffy.

Step 10

Add the salt and vanilla and mix again to combine.

Step 11

Finally add the cream cheese and mix until just combined.

Step 12

Pour the water and sugar into a medium sized saucepan and bring to a boil. Then turn down to a simmer for 2 minutes.

Step 13

Add the carrot and leave to simmer for a further 5 minutes.

Step 14

Strain the carrots and pat dry.

Step 15

Place on a baking parchment lined tray and bake at 180°C/160 /gas 4 for 12 minutes.

Step 16

Turn off the oven, remove the carrots and sprinkle them with the caster sugar.

Step 17

Return the carrots to the oven, leaving the door open, for two hours, so the sugared carrots can dry out.

Step 18

Place one of the cake layers on a cake board or cake stand.

Step 19

Fill a piping bag with half of the buttercream. Pipe concentric circles around the top of the cake layer. Use a small spatula to smooth so it creates an even middle layer of buttercream.

Step 20

Place the second layer of cake on top of the buttercream.

Step 21

Pipe concentric circles around the top of the cake layer. Use a small spatula to smooth so it creates an even surface layer of buttercream.

Step 22

Use the spatula to spread a thin layer of buttercream around the sides of the cake to create a naked look.

Step 23

Pipe buttercream, using a piping tip of your choice, around the top of the cake. Then sprinkle candied carrots all over the surface.