Traditional Carrot Cake with a Cream Cheese Icing | Metro

Ingredients

• 2 cups (500 ml) all purpose flour
• 1 teaspoon (5 ml) baking powder
• 1 teaspoon (5 ml) baking soda
• 1 teaspoon (5 ml) salt
• 1 teaspoon (5 ml) allspice
• 1/2 teaspoon (2,5 ml) nutmeg
• 2 teaspoons (10 ml) ground cinnamon
• 1 1/2 cup (375 ml) packed brown sugar
• 1/2 cup (125 ml) white granulated sugar
• 1 cup (250 ml) Canola oil or vegetable oil
• 4 fresh eggs room temperature
• 3 1/2 cups (875 ml) grated fresh carrot on largest hole of box grater
• 1/4 cup (60 ml) walnuts
• 1/4 cup (60 ml) chopped walnuts to garnish (optional)
• some unsalted butter and flour to grease cake pans
• Frosting
• 1 pkg (250 g) Selection Classic cream cheese room temperature (very important this is room temperature)
• 1/2 cup (125 ml) unsalted butter room temperature
• 3 cups (750 ml) icing sugar or confectioners sifted