Carrot Cake with candied walnuts

Ingredients:
• 2 eggs
• ¾ cup vegetable oil
• 1 tsp vanilla
• 1 cup brown sugar
• 2 cups grated carrot
• 1 tbsp molasses
• 1 cup plain flour
• 1 tsp bicarc soda
• 2 tsp ground cinnamon
• ½ tsp ground cumin
• 2 tsp ground ginger
• A pinch of salt
Candied Walnuts:
• 25 g walnuts, toasted
• 110g castor sugar
• 1 tsp water

Method
1. Preheat oven to 170C. Grease and line two 20cm round cake tins.
2. For the Carrot Cake, combine eggs, vegetable oil, vanilla, brown sugar, grated carrot and molasses in a bowl and whisk to combine.
3. Sift remaining ingredients into a large bowl and stir to combine. Add the wet ingredients and mix well to combine. Divide the cake batter between the two cake tins and smooth the surface with a spatula. Bake for 18-20 minutes in the pre-heated oven until cakes are light golden and a skewer comes out clean when inserted into center. Once cooked, remove cakes from oven and cool in tins for 10 minutes. Once cooled, invert onto wire racks and set aside to cool completely.
4. For the Marmalade, place orange juice and zest, carrot and sugar into a medium saucepan and cook over a medium heat until carrot has softened. Add the remaining ingredients and cook over a medium heat until the mixture has thickened. Remove from heat and set aside to cool.
5. For the Candied Walnuts, spread walnuts onto a baking tray lined with baking paper. Place sugar and water in a small fry pan and simmer until sugar is dissolved and a dark golden caramel. Pour over walnuts and set aside to cool and harden.
6. Once the walnut toffee is hard, break into small shards.
7. To assemble the cake, trim and level one cake and place onto serving plate. Spread with cold Marmalade and half of the Cream Cheese Icing. Trim and level the remaining cake and place on top. Spread or pipe on remaining icing. Top with shards of Candied Walnuts.