Spring Garden Cake

Spring Garden Cake
1 c walnuts,coarsely chopped
1 1/4 c canola oil
2 c softasilk
1 1/2 t cinnamon
1 t baking powder
1 t salt
2 c sugar
4 lg eggs
4 c carrots,grated
zest of 2 oranges,Grated
**cream cheese icing**
1 lb cream cheese,room
-temperature
1 butter,Unsalted
2 c powdered sugar
1 t vanilla
Heat oven to 350. Spread nuts on baking pan; toast until fragrant,
about 10 minutes. Lightly oil and line one 9" x 13" baking pan with
parchment. In a bowl, sift flour, cinnamon, baking powder, and salt.
Set aside. In bowl of an electric mixer, combine oil and sugar.
Slowly add half of the flour mixture; mix on low until blended.
Alternate eggs with remaining flour in 3 additions, beginning and
ending with flour. Mix until combined, about 1 minute. Transfer
batter into a mixing bowl; stir in carrots, zest and nuts. Pour batter
into baking pan. Bake cake until golden and firm, about 1 hour.
For zucchini layer, substitute 3 cups zucchini for carrots; omit
walnuts and orange zest and add 2 teaspoons ground ginger.
Cream Cheese Icing: Beat cheese until smooth. Gradually add butter,
sugar, and vanilla; beat on low speed until creamy. Turn mixer on high
and beat for 2 minutes.
Frost cakes and refrigerate. Decorate with ground chocolate wafers and
marzipan to make cake look like a spring garden.