Easter faultline cake

Preheat the oven to 180°C, gas mark 4, and grease and line 2 x 20cm round cake tins with baking paper and 1 x 16cm round cake tin.

In a mixing bowl, sift the dry ingredients together.

Grate the carrots and toast the pecans.

Beat the eggs, sugar and oil till creamy, then add the dry ingredients and mix well.

Add the carrots, pecans and sultanas, and mix.

Bake the cakes for 40-45 minutes, or until a skewer inserted into the middle comes out clean. If you’re baking the layers individually, bake each for 25 minutes.

Leave to cool on a wire rack and then remove from the tins.

Slice the cakes in half so you have 4 x 20cm layers and 2 x 16cm layers. Place the layers in the freezer to chill while you make the frosting.

Zest and juice the limes.

To make the frosting, cream the fine icing sugar and unsalted butter until light and fluffy then whip in the cream cheese, lime zest and juice until just combined.

To assemble the cake, start with a 20cm layer, top with the frosting and the second 20cm layer. Top with more frosting and the 16cm layer, followed by more frosting and the second 16cm layer.

Finish with the remaining 20cm layers with frosting in between.

Cover the cake in frosting and chill in the fridge until set.

Once set, spread a thin layer of frosting in the fault line (indent) of the cake and press in the speckled eggs.

Use the remaining frosting to frost the rest of the cake but don’t cover the speckled eggs. Smooth the sides with a bench scraper. Fill in any gaps and continue to scrape until smooth.

Top the cake with more speckled eggs.