Carrot Cake with Cream Cheese Frosting

Recipe was adapted from Min’s Blog @ http://sze-min.blogspot.ca/…/carrot-cake-with-cream…
Carrot Cake – by Karen Koo
 
2 Eggs
150mL Vegetable Oil
100g Brown Sugar
1tsp Vanilla extract
125g All-purpose flour
1tsp Baking soda
1tsp Baking powder
1/4tsp Salt
1tsp Ground cinnamon
165g Grated carrots
55g Chopped pecans/walnuts

– Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 8×8 inch pan. 
– In a large bowl, beat together eggs, oil, sugar and vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in nuts. Pour into prepared pan. 
– Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the centre of the cake comes out clean. 
– Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Frosting: 

55g butter, room temp
115 gr Cream cheese, softened
200g Icing sugar 
½tsp Vanilla extract

– In a medium bowl, combine butter, cream cheese, icing sugar and vanilla. 
– Beat until the mixture is smooth and creamy.