Spring Garden Cake Recipe

         
      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