My Carrot Cake

Haven't done a large carrot cake in a while, so thought it was time, beautiful and moist, with a cream cheese frosting.

For the cake:

10oz Castor Sugar
10oz Margarine
10oz SR Flour
5 Eggs
2 Medium Carrots (grated)
4oz Chopped Walnuts
4 tsp Mixed Spice
1 tsp Cinnamon 

For Frosting:
1 Tub of Double Cream
1 Tub Philadelphia Cheese
1tsp Lemon Flavouring
1 tbsp Icing Sugar

Make cake, by creaming margarine and sugar till light and fluffy.
Add beaten eggs a little at a time, continually beating with a little of the flour (to prevent mix from curdling).
Add the rest of the ingredients and gently fold in.
Grease and line an 8 or 10" round cake tin, put mix in cake tin and bake Gas 5 till risen and golden brown. Allow to cool.

Make frosting by whipping double cream till thick, add 1 tbsp icing sugar and cream cheese and whisk till forms peaks,

Put 3tbsp of frosting in a small bowl, and 1tbsp into another small bowl, add green food colouring to smallest bowl, and orange colouring to other bowl.

Slice cake horizontally and spread some plain frosting in middle, and cover cake with rest of frosting. Sprinkle with a little of the chopped walnuts and grated carrots.
Put orange frosting into piping bag with plain nozzle and pipe carrots around edge, and use green to pipe leaves.

Enjoy!