Carrot Cake

Carrot cake unbelievable moist with hints of cinnamon,nutmeg and clove
1.5 cups vegetable oil
4 eggs
2 cups flour 
2 cups sugar 
1tbsp baking soda
2tsp cinnamon
1tsp nutmeg
1tsp clove 
4 cups shredded carrots
2 cups chopped and roasted walnuts 
Zest of one orange 
FROSTING:
24 oz cream cheese
2 cups heavy cream
2 cups confectioners sugar 
In a bowl sift and combine all of the dry ingredients and set it aside. In a mixing bowl combine sugar, vegetable oil and pinch of salt .On a medium speed start mixing your batter , after few minutes begin adding eggs one at a time . When batter turns lighter in color add all of the dry ingredients and beat until smooth. Add shredded carrots, roughly chopped walnuts and zest of one orange . Preheat your over to 350°. Grease two 9" cake pans, line with parchment paper, then grease parchment paper. Evenly divide batter between two cake pans and bake about 30-40min or until cooked all the way through. Baking time will vary for everyone. After cake layers are baked set them on a wire rack to cool. Meanwhile let's begin making the frosting. In a bowl of your mixer combine cream cheese, confectioners sugar and heavy cream. Beat it together until you reach fluffy and soft but not runny consistency. Let's assemble the cake ! Slice each cake layer in half so you should get four layers total. Spread the frosting evenly between each cake layer and dont forget to leave some to frost top and sides of the cake. I decorated my cake with caramel drizzles, meringues, almonds and candies but you can decorate to your desire . Bon Appetit.