Preheat the oven to 160c fan - 180c if not fan assisted.
Grease and line the three baking shallow 8 inch layer cake tins with baking paper
In a stand mixer fitted with the whisk attachment whip the oil and sugar until airy and the sugar has dissolved. At least 5 minutes.
While that is whipping, sift together the flour, baking powder, ground almonds, salt and spices in another bowl and put to one side
Add the eggs to the oil and sugar mixture one at a time, whipping for at least 3 minutes between each one, then turn up to high speed and mix for a further 2-4 minutes until pale and fluffy.Scrape around the bowl with a spatula.Fold in the dry ingredients that you sifted earlier. Finely grate the carrots and weigh out 190 grams, then squeeze them to remove some of the liquid. place in a bowl.
Finely chop the nuts and candied ginger and add to the bowl of grated carrots with the zest of the orange and lemon
Fold in the carrots mixture using a spatula until evenly combined.
Fold in a tablespoon of orange juice, then separate the mixture evenly between the three tins.
Place tins on the middle shelf of the oven and bake for about 20-25 minutes. (moving the tins around half way through to ensure even baking)
Cakes are done when a knife inserted into the centre comes out clean.
Leave to cool in the tins for 20 minutes, then gently remove from the tins and peel off the baking paper and place on a cooling rack to cool fully.
