Carrot Cake with Cream Cheese Frosting

I tried this recipe once and it turned out well. I absolutely love baking cake with frosting or icing. Shubs tasted it and loved it; she later baked it for her hubby. Herewith is the recipe:

Cake Ingredients:
- 4 eggs
- 1 and a quarter cups of vegetable/canola oil (the oil actually binds all the ingredients and carrot together)
- 1 cup white sugar
- 1 cup brown sugar
- 3 tsp vanilla extract
- 2 cups of all-purpose flour (sifted)
- 2 tsp baking soda
- 2 tsp baking powder
- 1/2 tsp salt
- 2 to 3 tsp ground cinnamon
- 1/4 tsp of nutmeg
- 3 cups of grated carrot
- 1 cup chopped pecans/walnut/almond
Frosting Ingredients:
- 1/2 cup butter, softened
- 250 gm cream cheese, softened
- 1 and a half cups icing sugar
- 1 tsp vanilla extract
- 1 cup chopped pecans/walnut/almond

Steps:
- Preheat oven to 175 degrees C. Grease and flour a 9x13 inch pan.
- In a large bowl, beat together eggs, oil, white sugar, and vanilla. Mix in flour, baking soda, baking powder, salt, nutmeg, and cinnamon. Stir in carrots. Fold in almonds. Pour into prepared pan.
- Bake in the preheated oven for 40 to 50 minutes.
- Let cool in pan for 10 minutes.
- To make the frosting: In a medium bowl, combine butter, cream cheese, icing sugar, and vanilla. Beat until the mixture is smooth and creamy. Stir in chopped almonds. Frost the cooled cake.
Yummy!