Carrot Cake with Black Walnut Frosting
A recipe from the Sneaky Kitchen
1 cup/250 mL sugar
3 eggs
2/3 cup/160 mL Original Grapeseed Oil
1 tsp/5 mL Original Double-Strength Vanilla (11 oz)
1-1/2 cups/375 mL all-purpose flour
2 tsp/10 mL Cinnamon (6 oz)
1/2 tsp/2.5 mL Cloves (Ground)
1/2 tsp/2.5 mL Nutmeg
1/2 tsp/2.5 mL Allspice
1/2 tsp/2.5 mL salt
1 tsp/5 mL Baking Powder
1-1/2 tsp/7.5 mL baking soda
2 cups/500 mL finely-grated carrots
1 cup/250 mL walnuts, chopped

1 (8 oz/227 g) package cream cheese
1/3 cup/80 mL butter (room temperature)
2-1/2 cups/625 mL powdered sugar
1/2 tsp/2.5 mL Black Walnut Extract
1/2 tsp/2.5 mL Vanilla Nut Extract

Preheat oven to 350F/180C. Spray two 9"/23-cm round pans (2"/5 cm high) with Cooking Spray & dust with flour.

Combine sugar, oil & eggs & beat for one min. Mix in vanilla & all remaining ingredients except carrots & nuts. Beat about one min. Fold in carrots & nuts. Pour into pans & bake for 30 minutes.

Beat butter, cream cheese & extracts until smooth. Add powdered sugar 1/2 cup at a time & beat until frosting reaches a spreading consistency.

Makes 12 servings. Optional: Add golden raisins or pineapple, if desired.  Substitute 2 C. shredded zucchini in place of shredded carrots.