I remember the day I had carrot cake for the very first time. I was in hospital. There were no other options left. I was devastated because all the chocolate cake and Manchester Tart had gone.

But I was depressed and wanted something sweet. Despite my adoration of all things vegetable I eyed the carrot cake with apprehension. I was prepared to hate it.

Then I took my first mouthful, and it was like a party on my tastebuds. The combination of flavours, textures and delightful vanilla cream frosting was, well, heavenly. It has been my favourite cake ever since that day. If I were ever to lose my remaining brain cells and agree to marry, this is the cake I would want served at my wedding – no other would do!

Ingredients – for the cake
5 medium-sized carrots – sliced
1 large orange -  juice and zest
125 ml Sunflower Oil oil
375 grams caster sugar
4 large eggs, separated
350 grams plain flour
15 grams Baking Powder
3 rounded teaspoons Mixed Spice

For the icing:
225g/8oz full fat soft cheese, at room temperature
65g/2½oz unsalted butter, at room temperature
400g/14oz icing sugar, sifted
1 tsp vanilla essence

Preheat the oven to 180 degrees Celsius or Gas Mark 4.

Grease a 30cm round cake tin with butter and lightly dust with flour – tap the bottom to shake off any excess flour.

Method

Place the carrots in a saucepan, just cover with water and add the orange juice and orange zest. Bring to the boil and cook until tender. Drain.

Put the carrots, sunflower oil, sugar and 4 egg yolks in to blender or food processor and blend to a puree. Leave to cool.

Whisk the egg whites until stiff and set aside.

Place the carrot puree in a mixing bowl and gently fold in the flour, mixed spice and baking powder. Mix well together. Gently fold in the egg whites. Pour the mixture into the prepared tin and bake for 40-45 minutes until golden and cooked. Remove from the oven and leave to cool on a wire rack.

To make the icing, cream the cheese and the butter together until smooth. Add the icing sugar and vanilla essence, and beat until smooth. This frosting is rich, thick and delicious. Spread the icing generously over the top of the cake.

Note: You can, if you wish, cut the cake in half. Make a little more icing [perhaps another half again] and put some of the icing on between the two halfs and sandwich together.

Alternatively you can make a cream to go in the middle with following -

500ml double cream
3 tbsp orange flavoured liqueur

Whisk the double cream until thick but not stiff and gradually stir in the liqueur.

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