Moist, tender, and flavorful cake topped with cream cheese.
Preheat oven to 350F, grease, and line a 9x13-inch pan with parchment paper. Set aside.
Sift together the flour, cinnamon, baking soda, and salt in a medium bowl. Set aside.
In a large bowl (or a bowl of a standing mixer) beat the oil and eggs until light in color.
Gradually add the sugar, half a cup at a time, followed by the vanilla.
Gently mix the flour mixture into the egg mixture.
Fold in the carrots and nuts.
Pour batter into the greased pan and bake for 40-45 minutes or until a toothpick comes out clean from the center of the cake.
8-inch cake pans: 25-28 minutes. 6-inch cake pans: 22-25 minutes. Cupcakes: 15-18 minutes.
Remove from oven and let cool completely before frosting.
Once completely cool, place the cake over your serving plate. Spread the cream cheese, sprinkle with chopped nuts and serve.
In a bowl of a standing mixer, cream together the cream cheese until smooth.
Mix in the butter in three parts and mix until smooth.
Gradually add the powdered sugar and vanilla.
Mix in the brown milk powder and mix until smooth.