Carrot Cake

Cake

1. Line a 20cm/8" round, loose bottom cake tin with parchment and pre-heat the oven.
2. Finely grate the carrots and orange rind into a bowl and set aside.
3. Put the eggs and sugar into another bowl and beat until pale.
4. Beat in the oil.
5. Sieve the flour into the bowl and stir to combine.
6. Stir in the prepared carrots and the walnuts.
7. Pour into the prepared cake tin.
8. Bake for 45-50 minutes.
9. Cool the cake in the tin for 30 minutes before turning out onto a wire rack.

Topping             

1. Put the butter into a bowl and beat it until it is light and fluffy.
2. Sieve the icing sugar and cinnamon into the bowl and beat to combine.
3. Add drops of orange juice to make a spreading consistency.
4. Spread the topping over the top and sides of the cold cake.