Carrot Cake:
1 cup granulated white sugar
1/2 cup vegetable oil
1 1/2 cups carrots, grated, well packed
1 cup walnuts, or pecans, finely chopped (optional)
2 large eggs
1 cup all purpose flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. cinnamon
Pinch salt
Cream Cheese Frosting:
4 oz. cream cheese, at room temperature
2 Tbsp butter, at room temperature
1 tsp. vanilla
1 1/2 cups icing/confectioners' sugar

1 cup granulated white sugar 1/2 cup vegetable oil 1 1/2 cups carrots, grated, well packed 1 cup walnuts, or pecans, finely chopped (optional) 2 large eggs 1 cup all purpose flour 1 tsp baking soda 1 tsp baking powder 1/2 tsp cinnamon 4 oz. cream cheese, at room temperature 2 Tbsp butter, at room temperature 1 tsp vanilla 1 1/2 cups icing/confectioners' sugar

Preheat oven to 350F. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon and salt. Set aside. Line a 4 1/2 x 10-inch or 9 x 5-inch loaf pan with parchment paper and set aside. In a large bowl with an electric beater or the bowl of a stand mixer fitted with a paddle attachment, cream together the white sugar and oil. Add the shredded carrots and mix in. Add the eggs and beat in. Add the nuts and stir to combine. Stir in the flour mixture and mix until well combined. Pour batter into prepared baking pan. Bake in preheated oven for 40-50 minutes, or until a tester inserted in the center comes out clean. Cool the loaf in the pan for 15 minutes, then lift out to a cooling rack to cool completely. To make frosting: Beat together the cream cheese, butter and vanilla. Add the icing sugar and beat until fluffy and smooth