This is by far the best carrot cake recipe by far, and believe me I have tried a few. It is no fail and super moist everytime. This recipe also includes a toffeed carrot and cream cheese icing decoration!
Preheat oven 180 degrees C fan forced. Lightly grease and line cake tin.
Combine oil, sugar and eggs in bowl and whisk to combine.
Sift flour, bi-carb, cinnamon & nutmeg into egg mixture. Stir in carrots and walnuts and mix all together.
Spoon the cake batter into tin and bake for 25 mins or until browned and skewer comes out clean.
Stand in tin for 10 minutes then turn out onto a wire rack to cool completely.
To decorate; using a knife shape 8 small carrots out of larger one.
Heat 3 tbsp of sugar in pan until it melts and turns into toffee. Add baby carrots and coat. Turn out onto baking paper and refrigerate until the toffee set. Meanwhile, cut snakes to form the tops of carrots.
Beat cream cheese and icing sugar until well combined. Spread over the cake.