Carrot Cake with Cream Cheese Icing

2 C. All-Purpose Flour
2 tsp. Cinnamon
1 tsp. Baking Powder
1/4 tsp. Salt
2/3 C. Butter, softened
1 C. Granulated Sugar
3 large Eggs
2/3 C. Milk
3 medium Carrots, grated
1/2 C. coarsely chopped Walnuts

Icing
1/2 C. Butter, softened
4 oz. Cream Cheese, softened
1 tsp. Vanilla Extract
2 1/2 C. Confectioners Sugar

Topping
1/4 C. finely chopped Walnuts
2 T. packed light brown sugar

Preheat oven to 350 degrees. Grease a 9 inch round cake pan. Dust with flour; tap out excess. Mix together flour, Cinnamon, Baking Powder, and salt. Beat together butter and sugar at Medium speed until light and fluffy. Add eggs one at a time, beating well after each addition. At low speed, beat Flour Mixture and Milk into Butter Mixture. Stir in carrots and Nuts. Pour batter into prepared pan. Bake Cake for 40 minutes or until top springs back when lightly touched and a toothpicl inserted in center comes out clean. Transfer pan to a wire rack to cool for 10 minutes. Turn Cake out onto rack to cool completely.

Icing - Beat together butter and Cream Cheese at Medium speed until completely smooth. Beat in vanilla. Beat in Confectioners Sugar until well blended.

Topping - Mix together Nuts and Brown Sugar. Place Cake on a serving platter. Spread Icing over top and sides. Sprinkle with Nut Mixture.

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