Preheat oven 350 F.
3 c. sifted flour
3 tsp. baking powder
2 tsp. baking soda
2 tsp. cinnamon
1/4 tsp. salt
4 eggs (room temp)
1 1/2 c. canola oil
2 c. sugar
3 c. grated carrots
2/3 c. chopped walnuts
Sift together flour, baking powder, baking soda, cinnamon, salt and set aside.
Beat eggs; add sugar and oil mixing well. Stir in carrots and nuts, then add dry ingredients a little bit at a time until everything is incorporated.
Add batter to a greased bundt pan and bake for 50-60 minutes.
Remove cake from oven and cool completely.
Icing
2 - 8 oz. cream cheese, room temp.
1 c. powdered sugar
2 tbsp. water
1 c. chopped walnuts
Beat cream cheese until smooth; add sugar and water and mix until everything is blended.
Frost cooled cake and sprinkle with chopped nuts.
