Two 20cm cake tins base lined in silicon and greased.
Oven 170/325 Gas 3
Cream the eggs and sugar together with the oil, I like to use a hand mix for this. Slowly add the flour and other dry ingredients, mix well. Add the vanilla extract.
Fold in the carrots, walnuts and marigolds.
Pour into the two tins
Bake for approx 35 minutes until a skewer comes out with no mixture on it.
Leave to cool before icing.
To make the icing simply cream the ingredients to together. Cover one cake in the mixture, place the other cake on top and cover in icing.
Decorate with petals