Photograph: Dan Jones
Preheat the oven to 180°C, fan 160°C, gas 4. Grease 2 x 20cm round cake tins and line with baking paper. Beat the oil, eggs and sugar together in a bowl. Add the carrots and beat again to combine.
Sift the flour, bicarbonate of soda and spices into a separate large bowl. Add the orange zest, dried fruit and nuts and stir to coat them in the flour; this will prevent them from sinking in the cake. Add the flour mixture to the carrot mixture in 3 batches, stirring gently after each addition. Divide the cake mixture between the prepared tins and bake for 40 minutes or until a skewer inserted into the centre of the cake comes out clean.
Leave the cakes to cool in the tins for 10 minutes, then turn them out on to a wire rack and leave to cool completely.
To make the frosting, place a large heatproof bowl over a pan of simmering water, making sure the bottom of the bowl doesn't touch the water. Add the egg whites and sugar and beat with an electric hand whisk until stiff peaks form; this should take about 6 minutes. Remove from the heat, add the vanilla and beat for a few more seconds. The frosting should be thick and shiny and will need to be used straight away.
Place one of the cakes on a stand or plate and spread over some of the meringue frosting. Top with the second cake and cover the top and sides with the remaining frosting using a palette knife. Drizzle with honey to serve.
Get ahead: store in an airtight container for up to 2 days.
This recipe is taken from Stacie Bakes: Classic Cakes And Bakes For The Thoroughly Modern Cook by Stacie Stewart (Pavilion, £18.99)