Sift the flour, baking powder, baking soda, cinnamon and salt into a large bowl. Stir in the grated carrots. In a separate bowl, whisk the brown sugar, oil and eggs and then add the carrot mixture, stirring until well blended. Stir in the raisins or walnuts and scrape the batter into the prepared cake pan.
3.
Bake for 40 to 50 minutes tester inserted in the centre of the cake comes out clean. Cool for 20 minutes in the pan, and then turn out onto a rack to cool completely.
4.
FROSTING:
5.
Beat the butter and cream cheese together for 3 minutes, or until fluffy. Add the icing sugar and vanilla, beating gently until the sugar is incorporated, then beat more vigorously until the icing is fluffy.
6.
Cut the cake horizontally in half and place the bottom half on a platter. Spread a cupful of the frosting over the cake and place the second layer on top. Spread the remaining frosting on the top and sides of the cake. Garnish the edge of the cake with walnut halves. Refrigerate. The cake will keep refrigerated for up to 4 days.
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By
Kierstyn
