Recipe - Carrot Cake With Cream Cheese Icing

2 cup Allpurpose flour
2 teaspoon Ground cinnamon
1 teaspoon Baking powder
One fourth teaspoon Salt
2/3 cup Butter; softened
1 cup Granulated sugar
3 lg Eggs
2/3 cup Milk
3 md Carrots; grated
One half cup Coarsely chopped walnuts

ICING
1 Stick butter; softened
4 ounce Cream cheese; softened
1 teaspoon Vanilla extract
2 One half cup Confectioners' sugar

TOPPING
One fourth cup Finely chopped walnuts
2 tablespoon Firmly packed light brown
sugar

1. Preheat oven to 350 degrees. Grease a 9inch round cake pan. Dust with
flour; tap out excess.

2. Mix together flour, cinnamon, baking powder, and salt.

3. Beat together butter and sugar at medium speed until light and fluffy.
Add eggs, 1 at a time, beating well after each addition. At low speed,
alternately beat flour mixture and milk into butter mixture. Stir in
carrots and nuts. Pour batter into prepared pan.

4. Bake cake until top springs back when lightly touched and a toothpick
inserted in center comes out clean, 40 minutes. Transfer pan to a wire
rack to cool for 10 minutes. Turn cake out onto rack to cool completely.

5. To prepare icing, beat together butter and cream cheese at medium speed
until completely smooth. Beat in vanilla. Beat in confectioners' sugar
until well blended. To prepare topping, mix together nuts and brown sugar.

6. Place cake on a serving plate. Spread icing over top and sides.
Sprinkle with nut mixture.

FROM "GREAT AMERICAN HOME

BAKING" CARDS

From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.