Carrot Cake

• 1 2/3 cups brown sugar
• 3 1/4 cups self-rising flour
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 3/4 cup walnuts, chopped
• 1 cup extra-light olive oil
• 3 None large eggs
• 3/4 cup sour cream
• 1 tsp orange zest
• 1 1/2 lb carrots, peeled, grated
• -1 None Icing
• 5 1/2 tbsp butter
• 28 oz cream cheese
• 1/2 cup powdered sugar
• 2 tsp vanilla extract
• 12 None baby sugar or marzinpan carrots, for decoration

1. Preheat oven to 350u0b0F. Line an 8 inch cake pan with parchment paper.
2. Combine sugar, flour, cinnamon, nutmeg, walnuts and a pinch of salt in a large bowl. Whisk together oil, eggs and sour cream then add to dry ingredients and stir to combine. Mix in orange zest and grated carrot. Transfer to prepared pan. Tap pan on a table to release any trapped air bubbles. Bake for 1 hour 40 mins, or until a skewer inserted in the center comes out clean. Transfer to a wire rack to cool completely.
3. Meanwhile, to make the icing, whip butter, cream cheese, powdered sugar and vanilla for 2-3 mins, until smooth.
4. Spread 3/4 of icing over top and sides of cooled cake. Transfer remainder to a piping bag and pipe 12 rosettes around outside of cake. Top each with a sugar carrot. Cover and chill for up to 5 days.

brown sugar, flour, ground cinnamon, ground nutmeg, walnuts, extralight olive oil, eggs, sour cream, orange zest, carrots, icing, butter, cream cheese, powdered sugar, vanilla, baby sugar

Taken from recipes-plus.com/api/v2.0/recipes/33787 (may not work)