Carrot Cake with Cream Cheese Frosting

2 cups all-purpose flour
2 tsp ground cinnamon
1 tsp baking powder
¼ tsp salt
2/3 cup butter, softened
1 cup granulated sugar

3 large eggs
2/3 cup milk
3 medium carrots, grated
½ cup coarsely chopped walnuts

Icing:

½ cup butter, softened
4 ozs. cream cheese, softened

1 tsp vanilla
2 ½ cups confectioner’s sugar

Topping:

¼ cup finely chopped walnuts
2 Tbsp firmly packed brown sugar

Preheat oven to 350°. Grease 9-inch round cake pan. Dust with flour; tap out excess. Mix together flour, cinnamon, baking powder, and salt. Beat together butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. At low speed, alternately add flour mixture and milk into butter mixture. Stir in carrots and nuts. Pour batter into prepared pan. Bake about 40 minutes. Cool about 10 minutes then turn cake out to cool completely. To prepare icing, beat together butter and cream cheese at medium speed until smooth. Add vanilla and confectioner’s sugar. To prepare topping, mix together nuts and brown sugar. Place cake on a serving plate. Spread icing over top and sides. Sprinkle with nut mixture. Serves 10.