Carrot and Ginger Cake

Start by making the cake. Preheat the oven to 180C/350F. Grease and line two 20cm round cake tins with baking parchment.

In a stand mixer, or using an electric whisk, beat the sugar and the eggs until pale and creamy, then add the sunflower oil and vanilla extract and beat again until incorporated.

Fold in the mashed banana, grated carrots, and nuts using a spatula.

In a separate bowl, measure the flour, baking power, and ground ginger. Mix well, then pour in the wet ingredients, along with the cordial. Mix well until entirely combined, scraping down the sides of the bowl as you go.

Divide the batter between your two prepared cake tins, level the surface and bake for 40-45 minutes, until well risen and golden. Insert a wooden skewer into the centre to test if it's ready. If it comes out clean you know it's good to go. If it's still wet inside, leave it longer in the oven. You can place silver foil on top of the cake to prevent the top from burning at all.

Leave to cool in the tin for a few minutes before turning out onto a wire rack to cool completely.

Next make the icing. Using a stand mixer or electric whisk, cream the butter until pale and creamy, then sift in your icing sugar.

Begin by mixing on a low speed, then add the vanilla extract and beat again for 3-5 minutes until the butter is soft.

Add your cream cheese straight from the fridge, and Belvoir Farm’s Ginger Cordial, then fold everything together using a spatula to avoid your icing going runny.

Place the icing in the fridge to firm up for at least 30 minutes.

Top one layer with 1/3 of the icing and place the other half on top. Spread the rest of the icing over the tops and sides, then decorate with the additional chopped walnuts and sugar carrots. Slice and serve immediately.

Notes: keeps for up to 3 days in an airtight container.