Carrot Cake with Cream Cheese Frosting

2 eggs
1 cup sugar
1/2 cup oil
4 grated carrots
2 tablespoons orange juice
1/2 cup chopped walnuts
1 1/4 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg

Preheat oven to 350�F. Grease and flour a 9 inch square baking pan. In a large bowl, beat together the eggs and sugar until creamy. Stir in the vegetable oil until well combined. Add the grated carrots, orange juice and walnuts and mix well. Add the flour, baking powder, salt, cinnamon and nutmeg and stir until just combined. Pour into prepared baking pan and bake for 25 - 30 minutes or until a toothpick inserted in the center comes out clean. Allow cake to cool and then frost.

CREAM CHEESE FROSTING:
4 ounces unsalted butter, softened
4 ounces cream cheese, softened
2 cups powdered sugar
1 teaspoon vanilla extract
In a large bowl, beat together the butter and cream cheese with an electric mixer. With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy. Beat in the vanilla extract.