Beat together oil and sugar. Sift together dry ingredients, add half to oil and sugar mixture. Mix well.Add remaining dry ingredients, alternatively with beaten eggs.Add carrots and nuts and mix well.
Spoon into a greased 23cm loosebottomed
Bake in a preheated oven at
180 degrees celcius for 50-60 minutes and leave to cool slightly in tin before turning onto a wire rack, to cool completely.
For Icing:Cream butter, add icing sugar and remaining ingredients.
Mix until well blended ? do not
over mix as it will become runny.Spread on top of cake and decorate with extra chopped nuts.
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