Latticed Carrot Cake

Preheat the oven to 180ºC, then line and grease two 7"pans. Then grate 5 of the 7 carrots into a bowl and save till later.

Carefully cut the leftover carrots into thin slices and use them to create a lattice pattern. Once achieved, cut the carrot lattice into a circle shape, then cover bottom of one cake tin. Drizzle over some honey and place to one side.

Whisk flour, baking soda, salt, and cinnamon in a medium bowl until very well blended.

In a separate bowl, whisk the oil, granulated sugar, brown sugar, and vanilla. Add the eggs, one at a time, whisking after each one. Scrape the sides and bottom of the bowl, then add the dry ingredients in three parts, gently stirring until they disappear and the batter is smooth. Stir in the carrots, nuts, and raisins.

Divide the cake batter between the prepared cake pans. Bake until the tops of the cake layers are springy when touched and when a toothpick inserted into the center of the cake comes out clean, 35 to 45 minutes. Remove the cakes from the oven, and leave them in the pans for 15 minutes, then carefully turn the cake layers out onto cooling racks.

Pour cream, cornstarch, icing sugar and cream cheese into a bowl, then whisk until soft to medium peaks.

Once the cakes are cool, stack the cake using your cream and pipe some frosting shells around the lattice carrot top to finish.