Preheat your oven to 350°F (180°C) and position a rack in the center. Line two 9-inch round cake tins with parchment paper, making sure to cover the bottom and sides for easy removal after baking. This allows you to focus entirely on the batter once you start mixing.

In a medium bowl, whisk together the wholemeal flour, baking powder, mixed spice, and salt. This distributes the leavening and spices evenly throughout the flour, ensuring consistent flavor and rise in every slice. I always sift my King Arthur flour first to break up any clumps and get a lighter crumb.

In a large bowl, whisk together the sunflower oil and brown sugar until well combined and slightly pale, about 1-2 minutes. Add the room-temperature eggs one at a time, whisking thoroughly after each addition to create an emulsion that traps air and gives the cake a tender crumb. This creaming step is crucial even though we're using oil instead of butter.

Fold the dry ingredient mixture from Step 2 into the wet batter from Step 3 using a rubber spatula, stirring until just combined—don't overmix. Add the grated carrots (cut into 1/8-inch shreds for even moisture distribution), raisins, and orange zest, folding gently until evenly distributed. I prefer grating carrots finely myself because pre-shredded carrots are often too dry and bitter, affecting the cake's texture.

Divide the batter evenly between the two prepared tins and smooth the tops with a spatula. Bake for 55-60 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs. The cakes should be golden brown and spring back slightly when lightly touched.

While the cakes cool in their tins for 10 minutes, prepare the frosting by beating together the softened cream cheese (room temperature is important for a smooth texture), vanilla extract, and sifted icing sugar until light and fluffy, about 2-3 minutes. I always use Philadelphia cream cheese because it has a richer, more stable consistency than other brands. Turn the cakes out onto a wire rack and cool completely before frosting.

Place one cake layer on a serving plate and spread a thin layer of cream cheese frosting from Step 6 on top. Add the second cake layer and frost the top and sides with the remaining frosting. Shape the orange fondant into small balls and use a toothpick or fondant tool to mark lines for pumpkin ridges and small faces. Attach the brown fondant pieces for stalks and use a tiny amount of water as 'glue' to secure the brown fondant pieces as eyes and other details.