Appropriate for Easter - although I did also make it for a Valentine's cake sale, but it is really relalting to Christ's Passion. I don't know why this festival should be marked with a spicy carrot cake layered and spread with creamy cheese frosting, but there you go! This is based on Paul Hollywood's version, and is very delicious and popular whenever I make it. Half of it is destined for tea with a friend tomorrow afternoon, but we had some for our Easter tea today as a treat. It is simplicity itself to make. Simply mix 230g of self raising flour plus an extra teaspoon of baking powder, 230g soft brown sugar, 155ml of sunflower or rapeseed oil, 1 and 1/2 teaspoons cinnamon and a teaspoon of ground ginger, 260g grated organic carrots, 100g sultanas, 100g chopped walnuts, the zest of an orange and lemon, and 3 eggs. Don't overbeat, but a good mixing in a large bowl with a wooden spoon should suffice. Turn into an 18cm (7 inch) loose-bottomed cake tine, lined with a circle of parchment, place on a baking sheet and bake at 170C (fan) for around 50 minutes to an hour. Cover with a circle of foil if it browns too much. A skewer should come out clean when inserted into the middle. Allow to cool, then split in half. Make the frosting: have a 250g tub of mascarpone at room temperature and 50g unslated butter well softened. Mix the butter with 100g icing sugar until light and fluffy. Stir in the zest of a lemon and the juice of half of it to soften and flavour the mix. Now quickly mix in the mascarpone - don't overbeat, just mix until combined. Use half to sandwich the two halves, then spread the rest over the top, swirling it fancily if the mood takes you. Delicious right away, but perhaps best left for a day in the fridge (covered) so the cake softens a little and absorbs some of the moisture from the frosting, then it yields decadently and delightfully under your eager fork.