Great if you don’t have any butter (or wouldn’t waste it on a cake)

For the Cake

• 100g raw cane sugar
• 75g caster sugar
• 175ml sunflower oil
• 3 medium free range egg
• 200g Self Raising flour
• 1tsp baking powder
• 1tsp bicarbonate of soda
• 1tsp salt
• 1tsp ground nutmeg
• 1tsp ground ginger
• 1tsp ground cinnamon
• grated rind of 1 orange
• 200g grated carrot
• 80g dried cranberries or other dried fruit
• 75g pecan or walnut pieces

For the butter icing

• 100g softened butter
• 100g icing sugar
• 1tsp orange oil (or 1tbsp orange juice)

Method

1. Preheat oven to 160°C and line 2 20cm cake tins
2. Whisk oil, raw cane and castor sugars and eggs until light and creamy
3. Lightly fold in all the remaining ingredients
4. Divide the mix between the 2 cake tins and bake for 35-40 minutes until a skewer or knife tip comes out clean
5. Let the cakes cool in the tins upside down on a cooling rack for 5 minutes
6. Remove from tins and let cool completely
7. Mix the butter cream ingredients together thoroughly and coat the top of both cakes and place one on top of the other

Stores for a couple of days in the fridge, tastes best the next day