1. Cut a circle of greaseproof or non-stick paper to line the base of a 23" cm round baking ring.
2. Beat the butter and sugar until light and fluffy. Beat in the eggs and lemon rind.
3. Sift over the flour and baking powder and fold in.
4. Beat in the carrots then the walnuts. Spoon evenly into the baking ring and smooth the top.
5. Bake 8-13 mins. or until the cake tests cooked it may look a little moist on top.
6. Leave to stand for 10 mins. then turn onto a wire rack to complete cooling.
7. Beat the icing sugar and oil with enough lemon juice to make a smooth icing.
8. Spoon over the cake and allow to set before adding lemon slices or walnuts.
9. May be frozen before icing.

Cooking time : 15 mins.
Serves 8-10