Carrot cake with cream cheese frosting

INGREDIENTS FOR CAKE:

4oz unsalted butter
150 gms flour
100 gms granulated brown sugar (i usually add about 70gms brown sugar and 30gms white sugar)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon powder
1/2 tsp nutmeg powder
2 large eggs
1/4 tsp salt
handful of crushed nuts (walnut or pecan), optional
1 tsp vanilla essence
2 cups (2-3 carrots) finely grated carrots

INGREDIENTS FOR FROSTING:
8oz cream cheese
1 cup confectioners sugar
1/2 tsp vanilla essence
1/2 cup heavy whipping cream - optional

METHOD:
Whisk together melted butter and sugar until creamy.  Add eggs one at a time and beat until well combined.
Add in the flour, baking powder, baking soda, salt, cinnamon and nutmeg powder and mix well.
Add vanilla esssence and mix well.
Add grated carrots and nuts and mix until well combined.

Pour the cake batter into a well greased pan and bake in a pre-heated oven at 180C for 30 mins or until a toothpick inserted in the centre comes out clean.  Take cake out of oven and leave to cool in pan for 10 mins.  After 10 mins turn it out onto a wire mesh and leave to cool completely before putting the frosting.  The frosting would melt if the cake is even slightly warm. Top frosting with some crushed or whole nuts.

Prepare frosting by whisking together ingredients until smooth and creamy.  Do not overbeat.  Refrigerate and chill covered until ready to frost cake.