Ingredients for the cake

250g butter

250g brown sugar

5 large eggs, separated

Zest and juice one orange

170g plain flour

2 tsp baking powder

100g ground almonds

100g chopped walnuts

1 tsp cinnamon

Pinch ground cloves

½ tsp ground ginger

250g grated carrots

Ingredients for the icing

200g Philadelphia cheese

75g icing sugar

Method

Preheat the oven to 180degrees.

Beat the butter and sugar until pale and fluffy.

Beat in the egg yolks, one at a time, to prevent splitting. I had a photo for this but I uploaded the wrong one.

Add in the orange zest and juice.

Mix together the flour and baking powder and stir through the mixture.

Then when the flour is well mixed, add in the almonds, walnuts and spices.

Finally stir in the carrots and mix well until all is well incorporated.

In a separate bowl, whisk together the egg whites until fluffy, then fold this into the cake mixture.

Divide this mixture evenly into three prepared (lined and greased) cake tins, and bake for 30-35 minutes in the oven until cooked through. It will look lumpy and gross, but it will be great.

Cool in the tin for 10 minutes, then remove and cool on a cooling rack for at least one hour.

While the cake is cooling down, make the icing by mixing together the cheese and icing sugar.

Sandwich the cake layers together with a layer of icing, and then spread the rest on top.

Dot with walnuts and slice up!