Pre-heat the oven to 170°C/150°C fan forced.

To make the cake, combine the olive oil, sugar, eggs, orange zest and vanilla extract together in a large bowl.

Add the flours, baking powder, bicarbonate of soda, cinnamon, salt and mix.

Stir in the chopped nuts, sultanas and grated carrot.

Pour the mixture into the tin and bake in the centre of the oven for 50-55 minutes or until the centre is firm and a skewer comes out clean. Leave the cake in the tin for 10-15 minutes before removing the springform cuff and transferring the cake from the base onto a wire rack to cool. For easy transfer of moist or sticky cakes lay a piece of baking paper over the base of the tin and fix the springform cuff over it.

To make the icing:

Blend the softened butter and cream cheese together in a bowl until smooth and creamy using a hand-held or stand electric mixer.

Beat in the fine lemon zest and juice. Once combined, add the icing sugar gradually and continue to beat until the icing is light and airy.

Split the cooled cake in half horizontally and spread 1/3 of the icing over the base, replace the top and cover the whole cake in the remaining icing. Use a palette knife to smooth over to ensure the heart shape is defined.

Decorate with chopped pistachios, dried fruit or edible flowers.

Cook's notes:

If the icing is a little soft place it into the refrigerator to firm up for 10-15 minutes before use.

Store the cake in a cool place and best consumed within 48 hours.