Delicious CARROT CAKE which everyone will LOVE

I recommend you an easy and delicious Carrot Cake recipe that you will love. It is perfect for Christmas Dinner, Birthday Cake (I surprised my boyfriend with it and he loved it) or any other normal day when you just want a good desert!

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1 cup (100 grams) pecans or walnuts
3/4 pound (340 grams) raw carrots (about 2 1/2 cups finely grated)
2 cups (260 grams) all-purpose flour
1 teaspoonbaking soda
1 1/2 teaspoonsbaking powder
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
4 largeeggs
150 grams granulated white sugar (the original recipe is with 300 grams of sugar but for my taste is sweet enough with 150 grams – it is you choice)
1 cup (240 ml) canola oil
2 teaspoons pure vanilla extract

Cream Cheese Frosting:
1/4 cup (57 grams) unsalted butter, room temperature
8 ounces (227 grams)cream cheese, room temperature
150 grams confectioners (powdered or icing) sugar ( 230 grams in the original recipe)
1 teaspoon (4 grams) pure vanilla extract
1 teaspoon finely grated lemonzest(outer yellow skin - It is optional but I recommend it. It gives a special flavor that you will love)

Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven. Butter or spray two - 9 x 2 inch (23 x 5 cm) cake pans and line the bottoms of the pans with a circle of parchment paper.
Toast the pecans or walnuts for about 8 minutes or until lightly browned and fragrant. Let cool and then chop coarsely.
Peel and finely grate the carrots.
In a separate bowl whisk together the flour, baking soda, baking powder, salt, and ground cinnamon.
In bowl of electric mixer (or with a hand mixer), beat the eggs until frothy (about 1 minute). Gradually add the sugar and beat until the batter is thick and light colored (about 3 - 4 minutes). Add the oil in a steady stream and then beat in the vanilla extract. Ad d the flour mixture and beat just until incorporated. With a large rubber spatula fold in the grated carrots and chopped nuts. Evenly divide the batter between the two prepared pans and bake 25 to 30 minutesor until a toothpick inserted in the center comes out clean.
Remove from oven and let cool. After about 5 -10 minutes remove the pans and parchment paper, and then cool completely before frosting.
Cream Cheese Frosting:In bowl of electric mixer (or with a hand mixer), beat the cream cheese and butter, on low speed, just until blended with no lumps. Gradually add the sifted powdered sugar and beat, on low speed, until fully incorporated and smooth. Beat in the vanilla extract, and lemon zest.
To assemble: place one cake layer onto your serving plate. Spread with about half the frosting. Gently place the other cake onto the frosting and spread the rest of the frosting over the top of the cake. If desired, garnish with toasted nuts on the top of the cake. Cover and refrigerate any leftovers.
Serves 10 - 12.
Bon Appetit!