Carrot cake

1.Preheat oven to 180°C (160°C fan-forced). Line tin with baking paper. Place sugar, flour, salt, cinnamon, nutmeg and walnuts in large bowl and stir to combine.

2.For batter, place oil, eggs and sour cream in medium bowl and whisk with fork to combine. Make well in centre of dry ingredients and pour in liquid mix. Stir to combine. Stir through zest and carrot.

3.Pour mixture into cake tin and tap on bench to settle. Bake for 1 hour 40 mins or until skewer inserted into centre of cake comes out clean. Remove from oven and turn onto rack to cool.

4.Meanwhile, to make icing, whip butter, cream cheese, icing sugar and vanilla in electric mixers for 2 to 3 minutes until smooth.

5.Spread 3/4 of icing over top and sides of cooled cake. Spoon remainder into piping bag and pipe 12 mounds around outside of cake. Top each mound with a walnut or sugar carrot. Cover and refrigerate for up to 5 days.