Carrot Cake With Cream Cheese Frosting

Step 1: Preheat oven to 350 degrees F.

Step 2: Butter or spray two - 9 x 2 inch cake pans and line the bottoms of the pans with a circle of parchment paper.

Step 3: Toast the pecans for about 8 minutes or until lightly browned and fragrant. Let cool and then chop coarsely.

Step 4: Peel and finely grate the carrots. Set aside.

Step 5: In a separate bowl whisk together the flour, baking soda, baking powder, salt, and ground cinnamon. Set aside.

Step 6: I a large bowl beat the eggs until frothy.

Step 7: Gradually add the sugar and beat until the batter is thick and light colored.

Step 8: Add the oil in a steady stream and then beat in the vanilla extract.

Step 9: Add the flour mixture and beat just until incorporated.

Step 10: With a large rubber spatula fold in the grated carrots and chopped nuts.

Step 11: Evenly divide the batter between the two prepared pans and bake 25 to 30 minutes or until a toothpick inserted in the center comes out clean.

Step 12: Remove from oven and let cool on a wire rack. After about 5 -10 minutes invert the cakes onto the wire rack, remove the pans and parchment paper, and then cool completely before frosting

Step 13: While waiting for cake to finish cooling, beat the cream cheese and butter, on low speed, until very smooth with no lumps.

Step 14: Gradually add the sifted powdered sugar and beat, on low speed, until fully incorporated and smooth.

Step 15: Beat in the vanilla extract, and lemon zest.

Step 16: To assemble: place one cake, top side down, onto your serving plate.

Step 17: Spread with about a third of the frosting.

Step 18: Gently place the other cake, top of cake facing up, onto the frosting, and spread the rest of the frosting over the top of the cake.

Step 19: If desired, garnish with toasted nuts or toasted coconut and/or marzipan carrots.