Carrot cake with cream cheese icing

Peel and grate the carrots on a box grater or with the food processor attachment; set aside in a bowl.

Toast the walnuts in a preheated 350F oven about eight minutes, then pulse in the food processor until finely chopped.

Whisk the flour, salt, cinnamon, baking soda and baking powder together.

Whisk the granulated sugar with the oil and vanilla first, so the sugar dissolves.

Crack the eggs into a separate bowl, check them, and whisk them in.

Add the dry mixture in two or three batches.

Stir in the raisins, a cup of the chopped walnuts and the grated carrots.

Optional: toss the carrots, walnuts and raisins with half a cup of flour first so they do not sink to the bottom.

Divide the batter equally between two nine inch pans lined with parchment and greased, and spread it out.

Bake at 350F on the centre rack 30 to 40 minutes, until the cake starts to detach from the sides and a toothpick comes out clean.

Cool completely before icing, or the frosting will melt off.

To hold them: wrap tightly in plastic and freeze up to two weeks, or refrigerate and ice the next day.

Beat the soft cream cheese and soft unsalted butter together.

Add four cups of the powdered sugar and the vanilla on the lowest speed, then the remaining four cups as it mixes.

Raise to medium high and beat smooth, then lower and beat in two to three tablespoons of milk.

Level the first layer if it is crooked, flip it onto the platter, spread icing over it and set the second layer on top.

If a layer has over baked and dried, brush it with simple syrup.

Ice the top and sides with plenty of icing, then work it into small swirls rather than trying for a perfectly smooth finish.

Put the remaining cup of walnuts in a tray, hold the cake above it and press them around the side of the cake.

Let the finished cake set before slicing: 20 to 30 minutes in the freezer, an hour at most, or refrigerate overnight.