Carrot Cake
-Preheat oven to 350 degrees.
-Grease and flour 2 round 9x 2 cake pans or one 13 x 9 baking pan.
-Whisk together the following in a large bowl:
1-1/3 cup flour
¾ cup sugar
1½ tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon
½ tsp ground cloves
½ tsp freshly grated nutmeg
½ tsp allspice
½ tsp salt.
-Then stir in:
½ cup melted butter
3 large eggs
1 cup finely chopped walnuts
-Grate 1 bunch of carrots and then stir them into the batter.
-Scrape the batter into the pan/s and spread evenly.
-Bake until a toothpick inserted into the middle comes out clean, about 25-30 minutes.
-Let cool completely and frost with cream cheese frosting, or serve warm sprinkled with powdered sugar.
Cream Cheese Frosting:
-Zest 1 lemon
-Sift 1 cup powdered sugar.
-In a food processor, blend the following until creamy:
8 ounces cold cream cheese
5 TBS unsalted butter
2 tsp vanilla
The 1 cup powdered sugar and the lemon zest.
-Do not over-process.