Carrot & Walnut Cake

This cake is best when made two days before, it needs time to moisten & the flavours to come out!

Our fave cake in this household is a nice moist carrot cake, so much so that we had that for our wedding cake.
This is not that type of cake, more a midmorning or afternoon snack with coffee rather than a big creamy affair, that comes later :)
This cake still has its place here though, its tasty & for me uses up some of the abundant walnuts that grow on my land. Unfortunately for me the flour I found which was perfect has disappeared of the shelves so this effort did not rise as it should but still was very tasty & moist..

175g Brown sugar
175 ml Sunflower oil
175g Flour
2 tsp baking powder (if using SR flour leave out the BP)
1 tsp Bicarbonate of soda
1tsp Cinnamon
1/2 tsp Ground Nutmeg
3 Large eggs whisked with a fork
140g Grated carrots
100g Walnuts chopped
Grated zest of Orange
FROSTING
175g Icing sugar
1 - 2 tbls orange juice from fresh orange

Heat oven to 180c or 160c fan oven
Line the base of a cake tin
Put sugar, oil & eggs into a mixing bowl.

Lightly beat with a wooden spoon.
Stir in the carrots, walnuts & orange zest.
Sift flour, baking powder, soda, & spices into the bowl. Do this from above the bowl to get air in.
Lightly combine all ingredients.

Pour into prepared cake tin & bake for 40 - 45 mins.
Cool on rack .

For the topping beat together the icing sugar & juice with a fork till smooth then spread on top of cooled cake.
Another topping is....
448g Cream cheese
115g butter
5ml Vanilla essence
Mix together till creamy then add icing sugar.