Preheat fan oven to 160 degrees

Grease and line two 8 inch round cake tins with grease-proof parchment paper

In a large bowl add the sugar and pour in the coconut oil and whisk together

Then in stages add the beaten egg slowly to the sugar mixture and whisk lightly to combine

Add the grated carrots and the sultanas and mix well

In a separate bowl add all the dry ingredients together with a wooden spoon (nutmeg, cinnamon, bicarbonate of soda, baking powder and flour)

Using a wooden spoon mix the dry ingredients into the wet ingredients bowl in 3 stages and in between pour the orange juice in to help the mixture combine

Once the mixture is all mixed together pour it into the cake tins, roughly an even amount into each

Using the back of the wooden spoon level out the mixture so that it covers the whole base of the tin

Bake in the middle of the oven for around 18 minutes, you can check the cake is baked through using a cocktail stick and if the sick comes out clear it is done, if not then leave for 2 minutes and check again

Once the sponges are out of the oven leave to cool for 15 minutes in its tin before transferring them to a cooling rack to cool completely. Then stick it in the fridge for 20 -30 minutes to firm up slightly ready for the filling (this stops the sponge from falling apart when you start spread the buttercream)

If you are going to make a filling now is the time to do it. I recommend a Vanilla Mascapone Buttercream. See my recipes for my own recipe.