Line two 8 inch round tins with parchment paper circles and set aside. Preheat the oven to 170C/340F whilst making the carrot cake batter.

In a large jug or bowl, tip together the oil, buttermilk, sugars, vanilla and eggs. Whisk to combine, then set aside.

In a separate large bowl, sift together the flour, baking powder, bicarbonate of soda (baking soda), salt and spices, giving it a quick whisk together. Pour in the wet ingredients and gently whisk it all together until mostly combined. Tip in the grated carrots and walnuts and fold through using a spatula.

Divide the carrot cake mixture between the prepared tins and level the tops. Bake in the preheated oven for 30-35 minutes until springy to touch and a wooden skewer inserted comes out clean. Cool for five minutes in the tin, then transfer to a cooling rack and cool completely.

Once the cakes are cool, make the cream cheese icing. First, beat the butter well until light and fluffy. Add in the icing sugar and vanilla and beat again to combine completely and fluff up. Give the cream cheese a little mix to soften it slightly, then tip it in with the other ingredients and beat to fully combine.

Level the cakes if required. Place the first cake layer on a serving plate or cake stand, then top with a little frosting, spreading to level. Repeat with the second cake layer, then use the remaining icing to cover the top and sides of the cake. Decorate the cake by gently running the off set spatula around the side of the cake to form shallow channels. Create circles on the top of the cake in the same way.

To make the carrot roses, peel a carrot lengthways several times. Soak each of the ribbons in hot water for a few minutes to soften, then pat dry thoroughly. Starting at one end, roll each ribbon up and secure with a toothpick, snipping off any excess wood that is visible.

To finish decorating the cake, gently press some walnuts along the base of the cake, then arrange the carrot roses over the top of the cake in any pattern you wish. I used a little dill to decorate too. Enjoy!