* Carrot Cake *


°500 ml (2 c) flour
°5 ml (1 tsp) baking-powder
°5 ml (1 tsp) baking soda
°2.5 ml (1/2 tsp) salt
°2.5 ml (1/2 tsp) cinnamon
°2.5 ml (1/2 tsp) nutmeg
°2.   5 ml (1/2 tsp) ground ginger
°4 eggs
°250 ml (1 cup) canola oil
°5 ml (1 tsp) vanilla
°15 ml (1 tbsp.) orange zest
°180 ml (3/4 cup) brown sugar
°180 ml (3/4 cup) sugar
°750 ml (3 c) grated carrots
°500 ml (2 cups) chopped walnuts
+For the icing:
°2 packages of cream cheese, 250 g each, softened
°125 ml (1/2 c) butter
°5 ml (1 tsp) vanilla
°1 L (4 c) sugar
+For decorated:
°2 carrot
°60 ml  honey

* Methods: 

Preheat oven (350°F).  
In a bowl, mixing flour with the baking powder, baking soda, salt also spices.
Using the electric mixer, beat the eggs with the oil, vanilla, zest, brown sugar and sugar in bowl. Stir in grated carrots.
Gradually incorporate the mixture of dry ingredients and stir until a homogeneous paste is obtained.
Butter two 20-cm (8-inch) round molds, then spread the batter among them. Baking for 30 to 35 min Let cool on a wire rack and unmold.
Using the electric mixer, whip the cream cheese with the butter, vanilla and icing sugar until smooth.
Spreading frosting on  first cake, & covering with second cake. Spreading rest frosting on top also sides of cake. Decorate the edge of the cake with walnuts. Refrigerate 1 to 2 hours.
Using a mandolin, cut the carrots into thin ribbons. Place in a bowl.
Heat the honey in microwave until it begins to simmer. Pour on carrot ribbons and toss gently. Decorate the cake with carrot ribbons.

Enjoy !