Ingredients:
Cake

1 cup chopped Pecans or Walnuts (or mix of both) have a bit extra for garnish later if you wish
2 1/2 cup Finely Grated Carrots
2 cup All Purpose Flour
1 tsp Baking Soda
1 1/2 tsp Baking Powder
1/2 tsp Salt
1 1/2 tsp Cinnamon Powder
4 Eggs
1 1/2 cup Sugar
1 cup Oil (use a flavourless oil such as corn or canola)
2 tsp Vanilla Extract
Frosting

1/4 cup Butter/Margarine (rm temp)
8 oz Cream cheese (I used reduced fat, at rm temp)
1 tsp Vanilla Extract
2 cup Powdered Sugar
Directions:
Preheat over to 350? and grease 2 9″ circular baking pans
Next cut 2 circles out of parchment paper to line at the bottom of your pans, this helps make sure your cakes come out clean and don’t stick! (highly recommend doing this)
In a large bowl mix together flour, baking powder, baking soda, salt, cinnamon and whisk this together
Set this aside. Next in a mixer beat the 4 eggs until frothy
To this add the sugar in gradually and beat until the mixture becomes thick
Add in vanilla and while the mixer is running slowly add in the oil ( this oil is important as it helps preserve the cake and keeps it soft and fresh in the fridge for several days if you store it)
Add flour mixture and mix until its all well incorporated
To this now fold in carrots and nuts using a spoon not the mixer
Divide the batter as evenly as you can between the 2 pans
Bake for about 30-40 mins or until toothpick comes out clean and let it cool for at least 2 hours before icing it
When you’re cakes have cooled for about 15 mins remove from pan and place on cooling rack
For the icing with a mixer beat the butter until smooth and to this add the room temp cream cheese and beat this until smooth
Add 2 cups of powdered sugar gradually a little at a time and add vanilla and beat until icing consistency is achieved (not too much!) You can ice this to your liking.