Carrot Cake with Honey Cream Cheese Icing

Makes 1 – 9” Single layer cake 

Ingredients:

1 cup sifted flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp cinnamon
½ cup corn or canola oil
1 cup white sugar (or a bit less)
2 eggs
1 ½ cups grated raw carrots
½ cup finely chopped pecans or walnuts
  (reserve 2 Tbs chopped nuts to sprinkle on top) 

Directions: 

Pre-heat oven to 325F.  Oil and line with parchment paper,  a 9” round cake pan.  Sift flour, baking powder, soda, salt and cinnamon.  Set aside. 

Measure oil into a large bowl.  Gradually add sugar, beating well after each addition at high speed. 

Beat eggs until light and fluffy.  Gradually beat a little at a time into the oil/sugar mixture and beat till smooth. 

Stir in the sifted ingredients a little at a time.  Add the carrots and nuts and mix. 

Pour into the pan and bake at 325F for 45-55 minutes.  Check.  Cool in pan before removing. 

Icing:

Beat one 8oz package of cream cheese (softened) with ¼ cup honey and 1 tablespoon of grated orange rind for 1-2 minutes.  Then add ¼ cup of heavy cream (whipping cream – can probably use milk) and beat another 1-2 minutes.  Spread over cooled cake and sprinkle with nuts.