Carrot and courgette cake recipe | delicious. magazine

Ingredients

• Butter for greasing
• 4 medium free-range eggs
• 225ml sunflower oil
• 175g soft light brown sugar
• 3 tbsp runny honey
• 2½ tsp ground cinnamon
• 300g self-raising flour
• 1 tsp baking powder
• ½ tsp bicarbonate of soda
• 50ml rum
• 50g pine nuts, toasted, plus extra to serve
• 275g (about 2 large) carrots, roughly grated
• 1 small (about 75g) courgette, roughly grated
• For the icing
• 400g cream cheese
• 170ml double cream
• Grated zest and juice of 1 lime, plus extra zest to serve
• 75g icing sugar
• For the sugared petals
• Large handful of edible petals (such as unsprayed roses and violas)
• 1 large egg white, lightly whisked
• Caster sugar to dust
• You’ll also need
• 2 x 20cm sandwich tins