FOR THE SPONGES:
1 Preheat the oven to 180 degrees (160 fan). Grease and line three 20cm loose-bottomed round cake tins with a disc of parchment paper.

2 In a bowl or jug, whisk together the oil with the eggs until well combined. Add the orange zest and set aside.

3 In another large bowl, sift the flour, baking powder, ground cinnamon and mixed spice together. Add the light brown sugar, grated carrot, and desiccated coconut and mix until well combined. Pour in the wet ingredients, then mix until all of the ingredients are just combined.

4 Divide the cake batter between the three cake tins and smooth the top. Bake the sponges in the oven for 40-45 minutes, until well risen and golden brown, or until a skewer inserted into the centre comes out clean.

5 Remove from the oven, leave to cool in the tin for about 10 minutes, then turn out and cool completely.

FOR THE MASCARPONE:
1 Whisk all of the ingredients together until smooth. Set aside until ready to assemble.

FOR THE WHISKEY CARAMEL:
1 Put the sugar and water in a medium saucepan, and place over a medium heat. Cook until the caramel becomes a deep golden colour, swirling the pan regularly to ensure it caramelises evenly.

2 When the caramel has reached a dark golden brown, add the butter and whisk to combine, taking care as the caramel will spit a little.

3 Reduce the heat to low and slowly pour in the cream, whisking all the time.

4 Bring the sauce back to a simmer and add the salt.

5 Remove the caramel from the heat and cool slightly before adding the whiskey. Leave to cool to room temperature.

TO ASSEMBLE:
1 Layer the sponges with a little mascarpone, then top with the remaining mascarpone. Drizzle the caramel sauce on top to serve.