Name: Allotment cake
Prep time: 40 min
Cook time: 25 min
Total time: 1 h 5 min
Yield: 16
Cuisine: British
Ingredients: 200g light brown soft sugar; 2 eggs beaten; 200ml sunflower oil; 200g spelt flour; ¾ tsp bicarbonate of soda; ¾ tsp baking powder; ¾ tsp cinnamon; ½ tsp ground ginger; 200g carrots grated; ¼ tsp vanilla extract; 100g golden caster sugar; 2 eggs beaten; 125ml sunflower oil; 225g spelt flour; ¾ tsp bicarbonate of soda; ¾ tsp baking powder; ¾ tsp mixed spice; 250g courgettes grated; 50g butter softened; 250g cream cheese; 600g icing sugar

For the carrot layers

200g light brown soft sugar
2 eggs
beaten
200ml sunflower oil
200g spelt flour
¾ tsp bicarbonate of soda
¾ tsp baking powder
¾ tsp cinnamon
½ tsp ground ginger
200g carrots
grated
¼ tsp vanilla extract

For the courgette layers

100g golden caster sugar
2 eggs
beaten
125ml sunflower oil
225g spelt flour
¾ tsp bicarbonate of soda
¾ tsp baking powder
¾ tsp mixed spice
250g courgettes
grated

For the frosting

50g butter
softened
250g cream cheese
600g icing sugar

Method

step 1
Heat oven to 180C/160C fan/gas 4. Line 4 x 20cm cake tins with baking parchment (or use 2 and make the carrot sponges first, then the courgette layers).
step 2
Start by making the carrot layers. Put the sugar, eggs and oil in a large mixing bowl. Using an electric whisk, beat until incorporated. Sieve the flour and all the dry ingredients into the same bowl, then gently fold in before adding the carrot, a pinch of salt and vanilla extract. Stir to combine.
step 3
Divide the carrot cake mixture between 2 of the prepared cake tins and bake for 20-25 mins or until golden brown and firm to the touch. Leave the cakes to cool in the tins for a few mins, then turn out onto wire racks when cool enough to handle.
step 4
Meanwhile, make the courgette layers. Put the sugar, eggs and oil in a large bowl and use a hand whisk to combine. Sieve in the dry ingredients and fold in, then add the courgettes and mix together.
step 5
Pour the courgette cake mixture into the remaining 2 cake tins and bake for 20-25 mins or until golden brown. Leave to cool in the tins, then turn out onto wire racks to cool fully.
step 6
To make the frosting, tip the butter into a large bowl and beat with an electric hand whisk until smooth. Add the cream cheese and beat again. Sieve in the icing sugar and beat until combined.
step 7
Layer up the cakes alternately, spreading a little frosting between each layer as you go. Cover the whole cake with the rest of the frosting and serve. Will keep for 2 days in an airtight container.