Sort ingredients
willa
QR Code
Listen
Pdf
Preheat the oven to 180°C (160°C fan) or gas mark 4.
Grease and line the bottoms and sides of two 20cm round cake pans with baking parchment.
In a jug, whisk together the oil, yoghurt, eggs, vanilla extract, and orange zest.
In a separate bowl, mix the flour, sugar, ground cinnamon, ground nutmeg, and a pinch of salt.
Pour the wet ingredients into the dry mixture, then add the grated carrots, raisins, and half of the chopped nuts (if using).
Stir everything together until fully combined, then divide the batter evenly between the prepared cake pans.
Bake for 25 to 30 minutes, or until a skewer inserted into the centre of the cakes comes out clean.
Let the cakes cool in their pans.
For the frosting, beat the butter and sugar together until smooth and creamy.
Gradually add half of the softened cream cheese, mixing well before adding the rest.
Once the cakes have cooled and been removed from the pans, spread half of the cream cheese frosting between the layers to sandwich them together.
Spread the remaining frosting on top and sprinkle with the remaining chopped walnuts.