Carrot cake recipe

Preheat oven to 350 degrees F (175 degrees C).  Butter and flour two 9 inch (23 cm) spring-form cake pans and set aside.

Make the cake
In a large bowl, sift together the all-purpose flour, sugar, baking powder, baking soda, cinnamon and salt. Add the vegetable oil, then stir in the eggs, one a time. Add the carrots and stir until well blended, then add nuts.  Divide batter between two cake pans and bake in preheated oven for 35 to 45 minutes. Check if the cakes are done by inserting a toothpick in the center of the cake; the cake is done if the toothpick comes out clean. Remove the cakes from the oven, place on wire racks and let cool completely.

Make the cream cheese frosting
Cream together cream cheese and butter.  Add the icing sugar a little at a time and blend until well combined.  Stir in the vanilla extract. If the frosting is too stiff, add a bit of milk or cream until you achieve the desired consistency.

Place the first cake on a serving dish and spoon a bit more than 1/3 of the frosting on top. Using a spatula spread the frosting equally over the top of the cake. Place the second cake on top and spoon the remaining frosting over the top. Use a spatula to spread the frosting evenly over the top and sides of the cake. Refrigerate for 2 to 3 hours before serving.