Carrot Cake

Ingredients

• CAKE:
• 2 C all-purpose flour
• 2 t baking powder
• 2 t baking soda
• 2 t cinnamon
• 1 lb carrots (shredded)
• ¾ C walnuts )chopped)
• 2 C sucanat
• 5 eggs
• 1 C canola oil
• FROSTING:
• 8 oz cream cheese (room temp)
• 2 sticks butter (room temp)
• 3½ C powdered sugar
• 2 t vanilla

Instructions

1. To make the cake: Sift flour, baking powder, baking soda and cinnamon into large bowl and whisk together. Add shredded carrots and chopped walnuts to flour mixture and mix. In a food processor or with an electric mixer, blend eggs and sucanat. When smooth slowly add canola oil and mix well. Pour egg/sucanat mixture into flour/carrot mixture. Divide batter between two 9 or 10 inch oiled round cake pans. Bake at 325°F for about 30–35 minutes. Use a toothpick to check if they are done. Cool cakes and prepare frosting.
2. To make Frosting: With an electric mixer or in a food processor blend cream cheese and butter together. Scrape down sides of bowl and process until smooth. Add powdered sugar and vanilla and process again until smooth.
3. Assemble: Frost top of one cake. Place the other cake on top of the first and use the remaining frosting to cover all sides. May garnish with additional chopped walnuts.