Carrot Cake

for the cake:

• 2 1/4 c flour
• 2 1/4 tsp baking powder
• 1 tsp salt
• 1 tsp cinnamon
• 1/8 tsp nutmeg (freshly grated is nice)
• 1/8 tsp allspice (optional)
• 2 c sugar
• 1 c (2 sticks) well-softened butter
• 5 eggs
• 3 c grated carrots
• 1/2 c finely chopped pecans or walnuts

For the frosting:

• 1 8oz pkg cream cheese
• 1/4 c (1/2 stick) butter
• 1 T vanilla
• 1 lb confectioners’ sugar

Heat the oven to 350 degrees.  Butter and flour a 9″x13″ cake pan or a 10″ tube or bundt pan.   If you want cupcakes, line the pans and fill each cupcake tin about 3/4 full.

Put all the dry ingredients into a medium bowl and whisk together well.

Beat sugar and butter at medium speed with an electric mixer until well blended and fluffy.  Add eggs, 1 at a time, beating a little after each addition.   Gradually mix the dry ingredients into the egg mixture until it’s well incorporated.  Add the grated carrots and chopped nuts and mix together well.

Pour the batter into the pan and bake for about 50 minutes for the rectangular cake pan or 1 hour 10 minutes for the bundt or tube cake pan – or approximately 30 minutes for cupcakes.  Test for doneness by inserting a toothpick into the center of the cake; it should come out dry.  Set the cake pan on a rack to cool.  After 15 minutes of cooling, the cake should be removed from the bundt cake pan, if that’s what you used, and allowed to cool further on a rack.

For the frosting, cream the cream cheese and butter and vanilla together with a pastry blender or spatula or electric mixer (on low) until smooth.  Add the sugar and mix or beat in thoroughly.

Frost the cake when it has cooled thoroughly.