Carrot cake

Ingredients

Method

1. Preheat oven to 170C. Middle shelf of oven.

2. Grease and line two 20cm round cake tins with low sides, and line the base and sides with baking paper.

3. Mix the chia seeds and boiling water together in a small bowl. Set aside for 2-3 minutes to form a gel.

4. Sift flour, xanthan gum, baking powder, bicarb soda, salt and spices together into a large bowl and whisk to combine. Set aside.

5. Transfer the chia gel to mixing bowl, add the eggs, sugars, oil, vanilla, orange zest and orange juice and mix together on low speed.

6. Turn off the mixer, add half the flour mix together with half the milk and gently fold in with a spatula.Repeat with the remaining flour mix and milk, being careful not to over mix.

7. Fold in the carrots and walnuts then tip the cake mix into the prepared tins.

8. Bake for 40-45 mins, rotating the tins halfway through for even cooking, until a skewer inserted into the centre of the loaf comes out clean or the top springs back when you press down gently on it with two fingers.

9. Transfer the cakes to a wire rack and leave them to cool in the tins

10. Add the butter, cream cheese, icing sugar and finely grated orange zest and juice to the bowl of a stand mixer fitted with a whisk attachment and cream together on medium high speed.

11. Taste and add more icing sugar if needed.

12. Place one cake layer on a serving plate, right side up.

13. Using a spatula, turn out half the icing onto the cake with a spatula and gently spread it out to the edge.

14. Place the second cake on top, right side up, making sure the sides are aligned. Then, using your spatula, turn out the rest of the icing and gently spread it over the top.

15. Scatter long strips of orange and lemon zest over and top with a few extra chopped walnuts.