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.

Wisconsin State Fair