Carrot Cake with Cream Cheese Frosting

--Cake-- 2 Cups Flour

2 Teaspoons Cinnamon

1 Teaspoon Baking Powder

1/4 Teaspoon Salt

2/3 Cup Butter -- softened

1 Cup Sugar

3 Large Eggs

2/3 Cup Milk

3 Medium Carrots -- grated

1/2 Cup Walnuts -- coarse chop

--Icing-- 1/2 Cup Butter -- softened

4 Ounces Cream Cheese -- softened

1 Teaspoon Vanilla Extract

2 1/2 Cups Confectioners Sugar

--Topping-- 1/4 Cup Walnuts -- finely chopped

2 Tablespoons Light Brown Sugar

Preheat oven to 350. Grease 9" round cake pan. Dust with flour; tap out excess.

Mix together flour, cinnamon, baking powder & salt. Beat together butter & sugar at medium speed until light & fluffy. Add eggs, 1 at a time, beating well after each. At low speed, alternately beat flour mixture & milk into butter mixture. Stir in carrots & nuts. Pour batter into prepared pan. Bake cake until top springs back when lightly touched & a toothpick inserted in center comes out clean, about 40 min. Transfer pan to wire rack to cool for 10 min. Turn cake out onto rack to cool completely. Prepare icing: Beat together butter & cream cheese at med speed until completely smooth. Beat in vanilla. Beat in confectioners sugar until well blended. To prepare topping, mix together nuts & brown sugar. Place cake on serving plate. Spread icing over top & sides. Sprinkle with nut topping mixture.