Ingredients for carrots cake:
 

• 2 cups All purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 teaspoons Cinnamon
• 1 cup Vegetable oil
• 1 ½ cup sugar
• 4 eggs
• 3 cups grated carrots
• 1 cup walnut, coarsely chopped

Direction:

Preheat oven to 325 degrees. Oil and line two 9" round cake pans.
Sift together flour, baking powder, soda, salt, and cinnamon.
take 2/3 of the sugar, add gradually to the oil, beating well after each addition. Beat eggs until light, add remaining sugar. Slowly add egg mixture to oil mixture, continue beating until the mixture is smooth and fluffy.
Gradually stir in the sifted dry ingredients until well combined.Add carrots and nuts. Mix well.
Pour into prepared pans and bake 60-65 minutes, until cakes are golden brown and the tops spring back when lightly touched. Allow cakes to cool for 20 minutes and turn out to cool. Once cool, spread icing between layers, then ice top and sides. Sprinkle a little orange zesty around top edge.

Ingredients for cream cheese icing:

• 8 ounces cream cheese
• 3 table spoons oil
• 3½ cups sifted icing sugar
• Pinch of salt
• 1 teaspoon vanilla
• Cream the cheese.

Direction:

Blend in oil and vanilla. Gradually add icing sugar and salt until smooth and spreadable. Spread on cooled cake.
Note: --For the walnuts. Chinese walnuts are usually rancid. Use california walnuts, and use real vanilla, not imitation. It makes quite a difference to the finesse of the taste.