Carrot Cake with Buttercream Frosting

This cake is moist and delicious! The buttercream frosting is sweet but not overpowering so it goes great with the cake. I went crazy this time and frosted the whole darn thing - top, sides, front and back - maybe a little much. I suggest just frosting the top :)

Ingredients for Cake
1/2 cup brown sugar
2 eggs
3/4 cup vegetable oil
3/4 tsp salt
1 cup flour
1 tsp baking soda
1 tsp ground cinnamon
2 large carrots, peeled and grated (about 1 1/2 cups)
3/4 cup chopped walnuts
1 tsp orange rind, grated
1 tsp lemon rind, grated

Directions for Cake
1. Preheat the oven to 350º. Grease and flour a 9-1/2" x 4" x 2-1/2" loaf pan
2. Place the sugar, eggs, and oil in a medium bowl and using an electric mixer, beat for 2 minutes
3. In a small bowl combine the salt, flour, baking soda and cinnamon; add to the sugar mixture and beaton slow for 1 minute
4. Fold in the carrots, walnuts, orange rind and lemon rind
5. Pour the batter into 2 loaf pans and bake for 30 minutes or until a toothpick inserted into the center comes out clean
6. Remove from the loaf pans and allow to cool on a wire rack.

Ingredients for Buttercream Frosting
3 TBSP butter, softened
2 cups confectioner's sugar
1 1/2 TBSP milk
1/2 tsp vanilla extract

Directions for Buttercream Frosting
1. In a medium bowl, cream the butter with an electric mixer until light and fluffy.
2. Gradually beat in the sugar until well blended.
3. Beat in the milk and vanilla (if too thick add a few drops at a time of milk)

Servings 6