Easter carrot patch traybake

Preheat the oven to 170°C, gas mark 3. Line a 23x33cm tray with baking parchment.

In a large bowl, whisk the sugars, oil and eggs together until smooth. Slowly add the flour, bicarbonate of soda, baking powder, cinnamon, ginger and ½ tsp salt, then beat until well mixed.

Stir in the carrots and walnuts until evenly dispersed. Pour into the lined tin and bake for 35-40 minutes, or until golden and a skewer inserted into the centre comes out clean. Allow to cool in the tin for 20 minutes, then turn out and cool completely on a wire rack before icing.

To make the icing, use an electric whisk to blend the soft cheese and butter together. Add the icing sugar in a few separate stages until it is all combined, then whisk on high speed for 5 minutes, or until the mixture is thick, pale and light.

For the chocolate soil, combine the caster sugar and 2 tbsp water in a small saucepan. Heat over a medium heat until the edges of the sugar syrup turn to a pale brown colour. Remove from the heat and add the chocolate, then stir vigorously until a soil-like powder forms. Spread onto a baking tray and leave to cool completely.

Place the cake onto a serving board and spread the top and sides with cream cheese icing. If needed, cut the chocolate sticks/fingers into lengths about the same depth as the cake, then use them to cover the outside edges to make a fence. Sprinkle the chocolate soil over the cake, then nestle in the fondant carrots. This cake will keep in the fridge for up to 4 days.