• Gather all your ingredients. Preheat the oven to 320°F (180°C).

Making the cake/sponge

• Squeeze out any excess liquid from the carrots and place them in a bowl. Stir in the raisins and set aside.
• Crack open the cardamom pods and crush the seeds to a powder. In a medium bowl, sift together the flour, baking powder, salt, cinnamon, ginger and cardamom.
• Weigh your empty mixing bowl and make a note of it. Put the eggs and sugar into the bowl and whisk for 4–5 minutes until thick. Add the corn oil, vanilla and orange zest, and beat well for a minute. Gradually add in flour mixture, beating well between each addition until well mixed. Fold in the grated carrots and raisins and mix until well combined.
• Weigh your bowl again and subtract the weight of the empty bowl. Divide the mixture evenly between the two prepared cake pan. Place both pans in the oven on the same shelf. Bake for 30–35 minutes. Check the cakes after 30 minutes: a toothpick or skewer inserted into the cake should come out completely clean.
• Remove from oven and leave the cakes to cool in the pans for 10 minutes. Then remove and place on a wire rack to cool completely.

Making Candied Nuts

• In a small saucepan, add sugar and water. Stir and bring to the boil. Add in the nuts, lower the heat and simmer for 15 minutes. Stir occasionally to make sure the nuts are well coated. Prepare a baking sheet with silicone mat or non-stick baking parchment. Using a kitchen tongs or slotted spoon, lift the nuts out and place them on the baking sheet to dry.

Making Frosting

• Place the cream cheese in a large mixer bowl and whisk until fluffy. Add the icing sugar, vanilla extract and whisk until well mixed and smooth. Pour in the cream and whisk until it becomes thick yet spreadable.

Assembling

• When the cakes are completely cooled, place one of the round cakes on your serving platter or cake stand. Spread an even layer of the cream cheese frosting, about ½ inch (1cm) thick, over the sponge. Place the second sponge carefully on top. Spread the remaining frosting around the sides and top of the cake to cover it completely. Lightly dust the top of cake with cinnamon. Finally, decorate with candied nuts. Your Carrot & Cardamom Cake is ready!