Ingredients:
2 cups all-purpose flour
2 cups sugar
2 teaspoons baking power
1/2 teaspoon each cinnamon, ground cloves and nutmeg
1/4 teaspoon salt
2 cups carrot, grated
1 cup apple, grated
3/4 cup olive oil
4 eggs
1/2 cup walnuts, chopped
1 cup whipping cream
250 ml sour cream
2 tablespoons brown sugar
1 teaspoon vanilla essence

Directions:
Preheat oven to 180°C (Gas mark 4). Grease and lightly flour two 22 x 2cm round baking pans; set aside.
In a large mixing bowl combine flour, sugar, baking powder, spices, and salt. Add carrot, apple, walnuts, oil and eggs. Beat with an electric mixer at low speed until combined. Beat for another minute at medium speed. Pour batter into prepared pans, spreading evenly.
Bake cake layers in oven for 30 minutes or until a skewer or toothpick inserted near the center comes out clean. Let cool in pans on a wire rack for 10 minutes. Remove from pans and cool completely.

For frosting, in a food processor bowl place the whipping cream, sour cream, brown sugar, and vanilla. Cover and process for 2 to 2-1/2 minutes or until stiff peaks form, stopping to scrape down sides every 30 seconds. (Or, place ingredients in a large mixing bowl and beat with a hand blender or electric mixer until stiff peaks form).

To assemble cake, place 1 cake layer on a serving platter. Spread about 3/4 cup frosting on top of the first cake layer. Top with second cake layer; frost top and sides of cake with remaining frosting.