Carrot Cake with Poppy Seeds, Ginger & Turmeric Yoghurt Icing

Method

1. Set the oven to 175c and line two 20cm cake rounds.
2. Pop the flours, baking powder, salt, spices and poppy seeds into a large bowl and mix well. In another large bowl, pour in the oil followed by the ginger, sugar and eggs. Use a whisk to beat the mix together before folding in the carrots, the seeds and currants.
3. Pour the wet ingredients into the dry and use a spatula to lightly fold everything together, until all of the flour has been incorporated.
4. Divide the mix equally between the two lined tins and pop them into the middle shelf of the oven. Bake for around 30–35 minutes, until the top is golden and springs back when you gently push it. Your nose will tell you when it’s ready. Cool the cakes inside their tins for around 20 minutes before turning out onto a wire rack to cool completely.
5. Once the cake is cool, mix all of the icing ingredients together. Pick the flattest of the two rounds to be your bottom layer, slicing a horizontal thin layer away if necessary to make the surface flat enough to stack comfortably. Add a generous few spoons of the icing onto the bottom layer, using a spatula to gently spread it evenly around. Carefully place over the top layer of the cake, lightly pushing down with the palm of your hand. Use the rest of the icing to cover the top, again using the spatula to gently smooth the icing around. Have fun decorating the top. We love to use lemon zest, poppy seeds, some extra seeds or nuts and some edible flowers.