Carrot Cake & Cream Cheese Frosting

Directions

1. Preheat oven to 350° Take 2 eight inch round cake pans grease and place a piece of parchment in the bottom of each.
2. Peel, trim and grate approximately 2 cups of carrots ( about 6-8 medium size carrots, it does not have to be an exact amount the more the merrier).
3. In a separate bowl mix the flour, baking powder,baking soda, cinnamon, salt.
4. In the bowl of the mixer add the sugar and vegetable oil and mix until thoroughly combined.
5. Add the eggs one at a time and completely mix before adding next.
6. With the mixer on a low speed, slowly add the dry ingredients.
7. Once combined remove bowl from the mixer and add the carrots and walnuts and fold into the batter.
8. Pour half into each of the prepared cake pans and bake for about 50 minutes until a toothpick stuck into the center of the cake comes out clean.
9. Loosen cake from sides of the pan, invert on to a wire rack and remove pans and let cool completely.
10. Use your favorite cream cheese icing, covering all sides and then taking chopped walnuts press the nuts into the sides of the cake and sprinkle on top.
11. (Our example is made with almonds).
12. Save room for dessert have a big slice..............
13. .........and then relax.
14. Cream Cheese Frosting Of course the best icing, hands down, for a Carrot Cake is a delicious cream cheese frosting.
15. I have in the past used a store brand cream cheese and it didn't come out as well, so I stick with Philadelphia brand, my theory is don't mess with success.
16. Ingredients for cream cheese frosting 1 cup butter softened 2 - 8oz packages of Philadelphia brand cream cheese softened 6+ cups confectioners sugar 1+ Tbs milk Directions for cream cheese frosting In a mixer on low speed combine the butter and cream cheese, slowly add all the confectioners sugar and milk..
17. If the icing seems too thin add more sugar and if it seems too thick add a little more milk.