Carrot 🥕 cake 🥕

*155ml vegetable oil, plus extra for greasing
*230g self-raising flour
*1 tsp baking powder
*1½ tsp ground cinnamon
*½ tsp allspice
*1/2 tsp grated nutmeg
*230g light brown muscovado sugar
*Finely grated zest of 1 satsuma or mandarin
*100g pistachio nuts finely chopped (you could use a good processor for this)
*260g carrots, coarsely grated
*3 medium free-range eggs, beaten

For the icing
*50g butter, softened
*200g full-fat cream cheese, we recommend Philadelphia
*100g icing sugar, plus extra to dust
*Finely grated zest of 1 orange

1.Preheat the oven to 180°C/fan160°C/gas 4. Grease an 18cm loose-bottomed round cake tin and line the base with baking paper. Sift the flour, baking powder and spices into a large bowl. Add the sugar, zest, nuts and grated carrots, then stir until well combined. Stir in the beaten eggs and oil, then mix well.
2.Pour into the prepared cake tin and bake in the oven for 1 hour or until a skewer comes out clean. Transfer to a cooling rack, leave in the tin for 5 minutes, then turn out and leave to cool completely before icing.
3.For the icing, beat the butter in a large bowl with a hand mixer until really soft. Add the cream cheese and beat again until well mixed. Sift over the icing sugar, add the orange zest, then beat until smooth. Store, covered, in the fridge until needed.
4.Carefully cut the cake in half, spread half the icing between the cake layers and the other half on top.