1- Preheat oven to 350 F. Grease

a 9-inch round cake pan. Dust

with flour; tap out excess.

2- mix together flour, cinnamon,

baking powder, and salt.

3- Beat together butter and sugar

at medium speed until light and

fluffy. Add eggs, 1 at a time,

beating well after each addition.

at low speed, alternately beat

flour mixture and milk into butter

mixture. Stir in carrots and nuts.

Pour batter into prepared pan.

4- Bake cake until top springs

back when lightly touched and a

toothpick inserted in center

comes out clean, 40-50 minutes.

Transfer pan to a wire rack to

cool for 10 minutes. Turn cake

out onto rack to cool completely.

5- To prepare icing, beat together

butter and cream cheese at

medium speed until completely

smooth. Beat in vanilla. Beat in

confectioners' sugar until well

blended. To prepare topping, mix

together nuts and brown sugar.

6- Place cake on a serving plate.

Spread icing over top and sides.

Sprinkle with nut mixture.