1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
2 cups sugar
1 cup vegetable oil
4 large eggs
1 teaspoon vanilla extract
3 cups grated carrots
2 cups chopped walnuts, toasted and divided
Cream Cheese Frosting:
2 (8-ounce) packages cream cheese, softened
1/2 cup butter, softened
1 (16-ounce) box powdered sugar
1 teaspoon vanilla extract
Line the bottoms of 3 9-inch cake pans with parchment paper. Spray with baking spray. Preheat oven to 350 degrees. Sift first 4 ingredients together. Using an electric mixer, beat sugar and oil until mixed well. Add eggs one at a time, beating until blended after each addition. Beat in vanilla extract. With mixer on low speed, add flour mixture, beating just until blended. Stir in carrots and 1 cup walnuts. Pour batter evenly into prepared pans. Bake for 30 to 35 minutes or until a toothpick inserted in the middle comes out clean. Cool in pans 10 minutes and then remove from pans and cool completely on wire racks. To make frosting, beat cream cheese and butter until smooth and fluffy. Gradually beat in powdered sugar. Beat in vanilla. Spread frosting between layers and on top and sides of cake. Press remaining 1 cup walnuts along the bottom of the bake, going about 2 inches up. If you want as much frosting on you cake as in the picture, add another 8 ounces of cream cheese, 1/2 stick butter and 2 cups of powdered sugar when you make the frosting.