INGREDIENTS

1. Cake

2. 2cupsflour
3. 2teaspoonsground cinnamon
4. 1teaspoonbaking powder
5. 1/4teaspoonsalt
6. 2/3cupbutter, softened
7. 1cupsugar
8. 3largeeggs
9. 2/3cupmilk
10. 3mediumcarrots, grated
11. 1/2cupnuts, chopped

12. Icing

13. 1/2cupbutter, softened
14. 4ouncescream cheese, softened
15. 1teaspoonvanilla
16. 2 1/2cupsconfectioners’ sugar

17. Topping

18. 1/4cupnuts, finely chopped
19. 2tablespoonslight brown sugar

DIRECTIONS

1. For cake, preheat oven to 350 degrees. Grease a 9-inch round cake pan. Dust with flour.
2. In bowl, mix together flour, cinnamon, baking powder and salt.
3. In a large mixing bowl, beat together butter and sugar until light and fluffy.
4. Add eggs, 1 at a time.
5. Beat flour mixture and milk into butter mixture.
6. Stir in carrots and nuts.
7. Pour into pan.
8. Bake cake for 40 minutes.
9. Let cake cool for 10 minutes before removing from pan.
10. For icing, beat butter and cream cheese.
11. Beat in vanilla.
12. Beat in sugar.
13. Mix topping ingredients in separate bowl.
14. Spread icing on cake when it is completely cooled.
15. Sprinkle nut mixture on top of cake.