This is one of the many cake recipes that the cooks in Aston Pottery have adapted and made their own. You will notice that this cake calls for the carrots to be pulsed in a food processor and not grated, as this gives the cake a moister texture. Whilst you can use new carrots for this, I find it best to use fatter, older carrots, if you have them to hand, as they give a deeper richer flavour.

You will need: 1lb (450g) carrots 8oz (225g) caster sugar 8oz (225g) sunflower oil Three medium free range eggs 12oz (340g) plain flour 0.2oz (5g) baking powder 0.2oz (5g) bicarbonate of soda 0.4oz (10g) ground cinnamon 4oz (100g) chopped walnuts.

For the topping: 6oz (170g) icing sugar 6oz (170g) cream cheese 12 walnut halves.

Method: Heat the oven to 180C/ 350F gas mark 4 and grease and line two 8in (4cm) deep sandwich tins.

Peel the carrots and cut into chunks. Place in a food processor with the normal blade attachment and pulse until the carrot is in fine pieces.

In a free-standing bowl beat the oil and sugar together then add the eggs one at a time. Sift in the flour, baking powder, bicarbonate of soda and cinnamon and beat until combined.

Add the carrots and chopped walnuts to the bowl and give it one final mix. Divide the mixture between the two sandwich tins and bake for 35 minutes or until firm to the touch.

Cool in the tins for ten minutes then turn out on to a cooling rack. When cool, place one cake upturned on a cake plate.

Beat the icing sugar and cream cheese together and spread half on the upturned cake, then place the other cake on top and spread on the remaining frosting.

Decorate with walnut halves around the edge. Chill slightly before serving.