• 1. Preheat the oven to 190oC. Grease 2 x 20cm cake tins and line with baking paper.
• 2. Lightly beat the eggs in a large bowl, add the oil and mix to combine.
• 3. Pour the flour, baking powder, salt, coconut sugar, ground ginger, ground cinnamon and walnuts into the egg mixture, and fold through.
• 4. Peel and grate the apple & carrots, then stir into the mixture with the orange zest & juice.
• 5. Pour the mixture into the prepared cake tins, then place on the middle shelf of the oven for 30 to 35 minutes, or until golden and an inserted skewer comes out clean. Leave the cake to cool in the tin for around 5 minutes, before turning it out onto a wire cooling rack to cool completely.
• 6. To make the icing: beat the butter and icing sugar until pale and smooth, then stir in the cream cheese until just combined.

To make the 'carrots':

• 1. Melt chocolate in the microwave, stirring every 20 seconds, until smooth.
• 2. Mix in equal parts food colouring until the desired orange is achieved.
• 3. Dip in strawberries until covered, leaving the green stem visible. Place on a lined plate.
• 4. Pour remaining coloured chocolate into a piping bag and draw lines across the coated strawberries. Place in the fridge until set (only a few minutes).

Once cake is cooled:

• 1. Ice layer 1 with half of the icing mixture, top with layer 2 and ice the top.
• 2. Sprinkle with coconut & top with the strawberry ‘carrots’.