Carrot Cake

Cake:
100 g walnuts (toasted at 180 for 8 minutes & chopped)
340 g grated raw carrots
280 g all purpose flour (sifted)
1 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
1 1/2 tsp ground cinnamon
300 g or 4 large eggs
150 g caster sugar
240 ml butter
1 tsp vanilla extract

Cream Cheese Topping:
60 g unsalted butter
230 g cream cheese
100 g icing sugar
1 tsp vanilla extract
1 finely grated lemon zest

Method:
1. Prehat oven at 180 degrees. In a bowl, sieve the flour, baking soda, baking powder, salt and ground cinnamon.
2. Then in a bowl of electric mixer, beat the eggs until frothy (abt 1 min). Then add sugar a spoon at a time and beat until the batter is thick and light coloured ( abt 3-4 min). Slowly pour in the butter then beat the vanilla extract.
3. Add flour mixture until incorporated.
4. With a large spatula, fold in walnut and carrot.
5. Separate the batter into 2 9x13x2 inch tray. Bake for about 30 minutes or until a toothpick is inserted and comes out clean.
6. Remove from oven and let cool on a wire rack. About 10 min later, turn it over onto the rack.

Frosting:
1. In a bowl of electric mixer, beat the cream cheese and butter, on low speed, just until blended with no lumps.
2. Gradually add the sifted sugar and beat, on low speed, until fully incorporated.
3. Beat in vanilla extract and lemon zest.