Heat the oven to 160°C. Line two 20cm cake tins.

Whisk the oil, dark brown sugar, honey and eggs together. Set aside for 10 mins.

Whisk the flour, bicarbonate of soda, cinnamon and ground ginger together. Add a pinch of salt.

Whisk the flour mix into the oil mixture, along with grated carrots (it’ll be very stiff). Use a spatula to fold the grated carrots into the mixture and stir well — you’ll feel the mixture loosen.

Divide the mixture between the cake tins and bake for 30-35 mins.

Make the honey caramel. Add the honey, brown sugar and butter to a shallow pan over a medium-high heat. Cook down until the sugar is melted and the mixture is thick and dark. Add the double cream and whisk in. Set aside to cool completely.

Remove the cakes from the oven, allow to cool in the tin for 5 mins, then tip onto a wire rack to cool completely.

Make the buttercream. Add the butter to a bowl with the icing sugar and mix with an electric whisk until very fluffy. Add the cream cheese and whisk a little further until thick and creamy. Add the tahini and mix to combine.

Place one of the cake layers on a plate. Add half of the buttercream, then drizzle with the honey caramel. Top with the other cake layer. Top with the remaining buttercream. You can cover the sides if you like .

Finish with a drizzle of honey caramel and scatter with sesame seeds. Slice and serve.