Carrot cake like no other!!!!

This is one of the recipes i submitted to The Food Network when i was auditioning for the NFNSS5. I like to pull this recipe out because as it gets cooler and september rolls in there is no other dessert like carrot cake. Ok so maybe apple pie screams fall but so does this great carrot cake. I added my own twis to this recipe and i hope you enjoy it

East Meets West Five Spice Carrot Cake

This is putting an Asian twist on an American classic. Five spice is made up of equal parts cinnamon, cloves, fennel, star anise and Szechuan peppercorns. Most carrot cakes have cinnamon as the main flavoring ingredient. The five spice gives this recipe a new crisp and almost spicy twist that you will love. The frosting on this recipe is also a little lighter in sugar then most cheese cake frostings. This helps to complement the fresh flavor of the cake and not mask it with unneeded sweetness.

Preheat oven to 350 degrees

Cake Batter

Whole eggs– 4

Vegetable oil – 1 ¼ cup

White sugar – 2 cups

Vanilla extract – 2 teaspoons

All purpose flour – 2 cups

Baking soda – 2 teaspoons

Baking powder – 2 teaspoons

Five spice powder – 2 teaspoons

Ground cinnamon – ½ teaspoon

Carrots grated – 4 cups

Walnuts chopped – 1 cup

In a bowl beat the eggs, oil, white sugar and vanilla extract. Slowly mix in the flour, baking powder, baking soda, cinnamon, and five spice. Fold in the carrots and nuts until evenly incorporated. Grease and flour a 9 inch round pan. Pour the batter in the pan and bake for approximately 45 minutes or until you can insert a toothpick and it comes out clean. Let the cake cool for 20 minutes and then turn out onto a rack. Let cool for 3 hours in the refrigerator.

Cream Cheese Frosting

Butter softened – 1 cup

Cream cheese – 16 ounces

Confectioner's sugar – 4 cups

Vanilla extract – 1 teaspoon

Combine all the ingredients and beat until creamy. Frost the cake and refrigerate for 1 hour before serving.