Measure the oil and sugar into a bowl, add the segmented clover heads and beat in the eggs.
Sift the flour and baking powder into the bowl and add the grated carrot. Fold the flour and carrot into the oil, sugar, clover and eggs. Then fold in the milk.
Turn the mixture into prepared pan and bake in the pre-heated oven for 40-45 minutes until the cake is firm and well risen (it will shrink away from the sides of the tin). Allow to cool for 5 minutes, and then turn the cake on to a cooling rack.
To make the frosting: sift the confectioner’s sugar into a bowl and beat in the softened butter. Add most of the segmented clover flowers, reserving a few to decorate the cake.
Spread the frosting on top of the cold cake and sprinkle the reserved flower segments over the top.
