Preheat the oven to 200°C and bring a kettle with water to the boil. 

Make two slits in a shape of a cross on top of each chestnut. Place the chestnuts into the boiling water, turn off the heat and let them stand for 5 minutes. Drain and place on a baking tray. Roast for 20 minutes. 

Remove from the oven and cover with a tea towel for 10 minutes. Peel the hard skin using your fingers. Finely chop and set aside. 

Turn the oven down to 160°C. 

Add the oil, white and brown to a large bowl. Beat with an electric mixer for 1-2 minutes until combined. Add one egg at a time until combined. Add the vanilla extract, pineapple and yoghurt, mix through. 

In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger and nutmeg. 

 Add the dry ingredients to the wet and mix through. 

Add the carrots, raisins, coconut and chestnuts, fold through. 

Pour the mixture into two prepared (greased and lined) 20cm cake tins and bake in the oven for 45 minutes. Remove and let cool to room temperature.  

Slice the tops off to make them evenly flat. 

For the frosting, place the cream cheese, butter, vanilla extract and icing sugar into a mixing bowl. Beat with an electric mixer on medium high speed until fluffy and soft.  

Spread ¼ of the mixture on top of one of the cakes and place the other cake on top. Spread the rest of the frosting on top and on the sides of the cake until all roughly cover.  

Cut into slices and serve at room temperature.