My son loves Carrot Cake, but not sure if he just loves the icing more, I suspect it could be. But I'm not complaining, I really enjoy both and happy to make both!! I split the batter in half and cooked it in two tins, then doubled the cream cheese icing recipe so I could layer the middle of the cake with more cream cheese icing, you can never have too much of this icing!
Find the Cream Cheese Icing Recipe here.
2 cups carrot, finely grated (approx 4 large carrots)
1/2 cup walnuts, finely chopped
1 teaspoon cinnamon
1 teaspoon nutmeg
Cream Cheese Frosting
300g icing sugar
125g cream cheese, cubed
50g butter, room temp
Instructions
Preheat oven to 180C
Grease round cake tin
Beat sugar and oil until combined
Add 1 egg at a time, continue beating for another 2 minutes
Add salt, bicarb soda, carrots, flour, walnuts and spices
Mix until all combined
Spoon mixture into tin and bake for 35-45 minutes or until lightly golden, reduce time slightly if you are splitting the mixture into two tins.
Icing
Beat the icing sugar and butter together with an electric mixer until well combined.
Add the cream cheese and beat slowly for 1 minute
Turn the mixer to <g class="gr_ gr_41 gr-alert gr_spell gr_run_anim ContextualSpelling ins-del multiReplace" id="41" data-gr-id="41">medium high</g>, beating for a further 4 minutes or until icing is light and fluffy.
Find the 
