Carrot & Courgette Cake

Preheat the oven to 180˚C fan. Grease two 23cm round cake tins with olive oil. Grind the hazelnuts in a food processor until they resemble breadcrumbs, then set aside.

Peel, trim and grate the carrots and courgettes. Use kitchen paper to soak up any excess moisture from the grated vegetables, then transfer them to a bowl along with the desiccated coconut. Add the sultanas and orange juice and set aside to soak.

In a separate mixing bowl, use an electric whisk to beat together the eggs and sugar for 5-7 mins until light and airy. Slowly add the olive oil in a steady stream, beating just enough to incorporate completely.

Fold in the ground hazelnuts, orange zest and spices. Finally fold in the soaked carrots and courgette mix, and the seeds.

Divide the mixture evenly between the two prepared cake tins and level out to the edges. Bake for 30–40 mins, or until the top has risen and a cocktail stick inserted into the centre comes out crumby but clean. Remove from the oven and allow to cool in the tins for 10 mins before turning out on to a wire rack to cool completely.

Meanwhile, make the cream cheese frosting. Beat the butter alone for 4–5 mins, then add the drained cream cheese and beat for another 2 mins. Sift in the icing sugar and add the vanilla and beat for another 2 mins, until smooth and evenly incorporated.

When cool, spread the base layer with cream cheese frosting, sandwich together and spread more frosting on the top. Sprinkle with more sunflower and pumpkin seeds.