185g self raising flour
1tsp level bicarbonate of soda
185g caster sugar
1 tsp cinnamon level
1/2 tsp nutmeg level
185ml vegetable oil
3 eggs (medium)
150g carrots 🥕( 2 medium)
50g raisins
50g walnuts(plus extra for decoration) optional
Zest and juice of 1 satsuma

Buttercream:
75g cream cheese
75g butter
125g icing sugar
100g caster sugar
1/2 tsp vanilla extract level

Cake:
Add the dry ingredients and stir together except from the carrots and raisins and walnuts.Next add the oil and eggs and mix well with the wet ingredients. Grate the carrots add to the mixture along with the raisins. Chop the walnuts so there smaller and add these to mixture. Zest the satsuma and add the zest to the bowl along with the juice. Divide the mixture evenly between 2 lined sandwich tins. Bake in a pre heated oven at 180 Celsius/ gas mark 4 for 25-30 minutes. Remove from the tins to remove the baking paper and allow to cool on a cooling rack. Meanwhile make the buttercream

Buttercream:
Mix together the ingredients in a bowl. Once the cake has cooled use a knife to spread about a 1/3 of the buttercream over one of the cakes. Sandwich together with the other cake. Spread the rest of the buttercream and add about 7 walnuts to decorate. You can also make decorative carrots using orange and green fondant icing. The walnuts on top are optional