CARROT CAKE with CREAM CHEESE FROSTING

This is a recipe that I made over many years, tweaking here and there. I used to make it with pineapple, but it made it a little dense for our liking.  This is one of my husband’s favorite foods, and he says that it really is more of a muffin batter than a cake batter, so having it for breakfast is totally appropriate. : )
And if you want it to look extra cute, just put a few marshmallow fondant carrots on some cookie “dirt” on top.
CARROT CAKE with CREAM CHEESE FROSTING

4 eggs
1 1/2 cups sugar
1 1/4 cups oil
1 T vanilla
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
2 1/2 cups flour
2 tsp baking powder
1 tsp baking soda
1 1/2 tsp kosher salt
1 lb carrots, shredded (about 6-7 carrots, or 3 cups shredded)
3/4 cup walnuts, chopped (optional)

Beat eggs and sugar together.
Add oil, vanilla, cinnamon, and nutmeg. Mix well.
Add flour, baking powder, baking soda, and salt.
Stir in carrots and walnuts.
Spray 2 cake pans with nonstick spray, you can use either 8 or 9 inch pans.
(Can also do a 9 by 13 pan, or 24 cupcakes)
Bake at 350 degrees for about 35 minutes, or until tests done.
(Cupcakes for about 24 minutes, or mini-cupcakes for about 12 minutes)
Cool in pans for about 10 minutes, then turn out to cool completely on a wire rack.
Frost with cream cheese frosting when cool.

CREAM CHEESE FROSTING:
8 oz cream cheese
2 oz unsalted butter, at room temperature
1 tsp vanilla
9 oz powdered sugar (about 2 cups)

Mix cream cheese and butter until smooth.
Add vanilla.
Add powdered sugar, beat until smooth.

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