Carrot Cake with Philly Cream Cheese Icing

Recipe Originally from Philadelphia

This has quickly become a family and friend favorite. Enjoy!

Cake:
2 c flour
2 tsp b powder
1 tsp b soda
1 T cinnamon
1/4 tsp nutmeg
Dash of cloves
1/2 tsp salt
4 eggs
1 1/4 c oil (can use half to full amount apple sauce)
2 c sugar
2 c grated carrots
1 (19 oz) can crushed pineapple, well drained
1/2 c chopped walnuts or pecans

Icing:
1 (250 g) package Philadelphia Brick Cream Cheese, softened
1/4 c butter, melted
2 c icing sugar
1 tsp lemon juice
1/2 tsp grated lemon peel

Directions:
1. Cake: Heat over to 350 degrees F. Sift together flour, baking powder, baking soda, spices, and salt in medium bowl; set aside. Beat eggs and oil in large bowl with wire whisk until well blended. Gradually add granulated sugar, mixing until blended. Add flour mixture, carrots, pineapple, and walnuts; mix well. Pour into greased and floured 12-cup fluted tube pan or 10-inch (3L) tube pan.

2. Bake 50 min. to 1 hour or until wooden toothpick inserted in center comes out clean. Cool 10 min.; loosen from sides of pan with spatula or knife and gently remove cake. Cool completely on wire rack.

3. Icing: Beat cream cheese and butter in large bowl with electric mixer until well blended. Gradually add icing sugar, juice, and peel, beating until well blended after each addition. Spread on top of cake. Store leftover cake in refrigerator.