Best Carrot Cake With Cream Cheese Icing

This is my mother-in-law's recipe. It is made in one 9-inch round cake pan. I think it's the best carrot cake I've ever had.

• Ready In: 1 hr
• Serves: 8

Ingredients

• Cake

• 2  cups flour
• 2  teaspoons ground cinnamon
• 1  teaspoon baking powder
• 1⁄4 teaspoon salt
• 2⁄3 cup butter, softened
• 1  cup sugar
• 3  large eggs
• 2⁄3 cup milk
• 3  medium carrots, grated
• 1⁄2 cup  nuts, chopped

• Icing

• 1⁄2 cup butter, softened
• 4  ounces cream cheese, softened
• 1  teaspoon vanilla
• 2 1⁄2 cups confectioners' sugar

• Topping

• 1⁄4 cup  nuts, finely chopped
• 2  tablespoons light brown sugar

Directions

1. For cake, preheat oven to 350 degrees. Grease a 9-inch round cake pan. Dust with flour.
2. In bowl, mix together flour, cinnamon, baking powder and salt.
3. In a large mixing bowl, beat together butter and sugar until light and fluffy.
4. Add eggs, 1 at a time.
5. Beat flour mixture and milk into butter mixture.
6. Stir in carrots and nuts.
7. Pour into pan.
8. Bake cake for 40 minutes.
9. Let cake cool for 10 minutes before removing from pan.
10. For icing, beat butter and cream cheese.
11. Beat in vanilla.
12. Beat in sugar.
13. Mix topping ingredients in separate bowl.
14. Spread icing on cake when it is completely cooled.
15. Sprinkle nut mixture on top of cake.