Carrot Cake with Cream Cheese Icing

2 cups all purpose flour

2 tsp ground cinnamon

1 tsp baking powder

1/4 tsp salt

2/3 cup butter softened

1 cup granulated sugar

3 large eggs

2/3 cups milk

3 medium carrots, grated

1/2 cup coarsely chopped walnuts (about 2 oz)

ICING

1/2 cup butter, softened

4 oz cream cheese, softened

1 tsp vanilla extract

2 1/2 cup confectioners' sugar

TOPPING

1/4 cup finely chopped walnuts (about 1 oz)

2 tablespoons firmly packed light brown sugar

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

Mix together flour, cinnamon, baking powder and salt. 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. 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. To prepare icing, beat together butter

and cream cheese at medium speed until completely smooth., Beat in vanilla, and

confectioners' sugar until well blended. To prepare topping, mix together nuts and brown sugar.

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

Note: reduce the sugar in this recipe by substituting Splenda brand granulated sugar

and brown sugar substitute.

Reduce the fat by using low fat cream cheese.