Carrot cake



2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon of salt
1 1/2 cups granulated sugar
3 large eggs
1 cup vegetable oil
2 cups grated carrots
1 cup chopped pecans or walnuts (optional)
For the icing:
8 oz cream cheese, softened
1/2 cup unsalted butter, softened
4 cups icing sugar
2 teaspoons vanilla extract
How to make carrot cake

Preheat oven 350°F (180°C). Grease a 9×13 inch baking dish and set apart.
In  bowl, whisk  flour, baking powder, baking soda, cinnamon and salt.
In am bowl, beat  sugar, eggs and oil until well blended. Add the dry ingredients to the wet ingredients and stir until just combined. Stir in grated carrots and walnuts, if desired.
Pour batter to the prepared pan also smooth the top with a spatula. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool completely.
To make the frosting, beat together the cream cheese and butter until smooth. Add icing sugar and vanilla and beat until well blended and smooth. Spread the frosting over the cooled cake and serve.

Enjoy !