1. Preheat the oven to 170 degrees Celsius (325 Fahrenheit / Gas 3)

2. Line 2 x 20cm baking tins with parchment paper.

3. Peel and grate the carrots. Coarsely grate 50g of carrots and finely grate the remaining 150g.

4. Using either a freestanding electric mixer with the paddle attachment or a handheld electric whisk, beat the sugar, eggs and oil until they are well combined. 

5. In a separate bowl, sieve the flour, bicarbonate of soda, baking powder, cinnamon, ground mixed spices, ginger and salt. 

6. Slowly add the flour mix into the oil mixture and beat until it is well mixed. 

7. Now by hand, using a spatula or wooden spoon, add the vanilla extract, all the grated carrots and chopped walnuts to the cake batter. Stir until it is evenly dispersed. 

8. Pour the mixture into the prepared cake tins.

9. Bake for 25 minutes until the cakes are golden brown and they bounce back when touched. 

10. Allow the cakes to cool in their tins, before turning them out onto a wire cooling rack.

To make the frosting, 

Beat the sieved icing sugar and butter with a handheld whisk or freestanding mixer until smooth. Add the orange juice, orange zest and yoghurt and whisk again. Once you are happy with the consistency, beat on a high speed for 5 minutes until the icing sugar no longer feels grainy. The longer you mix, the fluffier and lighter the frosting is. 

11. When the cakes are completely cold, spread half the frosting on one of the cakes, place the other cake on top and then swirl the remaining frosting over the top. Decorate with a sprinkling of finely chopped walnuts.