Ingredients

Step by step

1. Combine the raisins and orange juice in a small jar or covered bowl and leave on your kitchen bench to plump up for at least 1 hour, or overnight.
2. Preheat the oven to 180°C, fan 160°C, gas 4. Grease and line the base and sides of 2 x 18cm round sponge tins with baking paper; set aside for now.
3. Place the flour, ground almonds, sugar, baking powder, bicarbonate of soda and cinnamon in a large bowl and whisk to combine. In a medium bowl, whisk together the oil, eggs and vanilla extract, then pour into the dry ingredients. Add the grated carrots and soaked raisins (including the juice) and mix with a spatula or wooden spoon until combined. Scrape the mixture evenly into the prepared tins (ideally weigh the batter and divide it into two for accuracy). Place on the middle shelf of the oven.
4. Bake for 25-30 minutes, or until a skewer inserted in the centre comes out clean. Cool the sponges in their tins for about 15 minutes before turning out onto a wire rack to cool completely.
5. Meanwhile, make the icing: put the soft butter and sugar in the bowl of a stand mixer and beat with the paddle attachment on medium speed until pale and airy. Add the soft cheese, a quarter at a time, and continue to beat for about 2 minutes, scraping the bowl once or twice, until the icing is smooth and thick.
6. When the cakes are completely cool, place one of the layers on a serving plate. Using a small palette knife or spatula, spread half of the icing evenly over the top and extending a little over the edge. Stack the second cake on top and use a palette knife to smooth out the overflowing icing to fill in the gap between the layers. Spread the remaining icing on top of the cake and smooth it. Decorate with orange zest.