INSTRUCTIONS:

1) Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven. Butter or spray two – 9 x 2 inch (23 x 5 cm) cake pans and line the bottoms of the pans with a circle of parchment paper.

2) Toast the pecans or walnuts for about 8 minutes or until lightly browned and fragrant. Let cool and then chop coarsely.

3) Peel and finely grate the carrots.

4) In a separate bowl whisk together the flour, baking soda, baking powder, salt, and ground cinnamon.

5) In the bowl of an electric mixer (or with a hand mixer), beat the eggs until frothy (about 1 minute). Gradually add the sugar and beat until the batter is thick and light-colored (about 3 – 4 minutes). Add the oil in a steady stream and then beat in the vanilla extract. Add the flour mixture and beat just until incorporated.

6) With a large rubber spatula fold in the grated carrots and chopped nuts. Evenly divide the batter between the two prepared pans and bake 25 to 30 minutes or until a toothpick inserted in the center comes out clean.

7) Remove from the oven and let cool on a wire rack. After about 5 -10 minutes invert the cakes onto the wire rack, remove the pans and parchment paper, and then cool completely before frosting.

To assemble: place one cake layer onto your serving plate. Spread with about half the frosting. Gently place the other cake onto the frosting and spread the rest of the frosting over the top of the cake. If desired, garnish with toasted nuts on the top of the cake. Cover and refrigerate any leftovers. Serves 10 – 12.

Cream Cheese Frosting: 

1) In the bowl of an electric mixer (or with a hand mixer), beat the cream cheese and butter, on low speed, just until blended with no lumps. Gradually add the sifted powdered sugar and beat, at low speed, until fully incorporated and smooth.

2) Beat in the vanilla extract, and lemon zest.