Best Ever Carrot Cake

BEST ever CARROT CAKE

250ml Sunflower Oil
400ml (320g) Sugar
2 Beaten Eggs
300g Carrots
100g Walnuts Chopped
300g Cake Flour
10ml Baking Powder
5ml Bicarb
7ml Cinnamon
5ml Ground Cloves and Nutmeg
2 Oranges Zest Only

Icing:
100ml Butter
250ml Cream cheese
150ml Icing Sugar Sifted ( you can use more if you like it sweeter)
Marmalade (if making Cake)

Walnuts and Orange Zest

Beat together Oil and Sugar
Slowly add the eggs; beat well after each addition.
Stir in the carrots and nuts
Fold in sifted dry ingredients and Zest.
Divide between two 20cm round lined greased cake tins.
Bake for 40 – 45min @ 180°C.
Or make muffins (+/- 18) and bake for 25mins.
Cool in the tins for 10min before transferring to wire rack.

To make icing, mix soft butter, cream cheese and icing sugar, beat well until smooth.
For cakes – spread marmalade on first layer and then top with ¼ cream cheese mixture,
Place top layer and spread remainder of cream cheese and decorate with orange zest and
Walnuts.