Carrot Cake

Preheat oven to 375 F. Cover the bottom of a 9×11 inch pan with parchment paper.

Melt 1 cup of butter in a saucepan over low heat or in the microwave for 30 seconds at a time. When melted remove from heat and set aside to cool.

Whisk together all purpose flour, salt and baking powder in a bowl. Set aside.

Beat egg and sugar in the large bowl of your stand mixer fitted with whisk attachment until pale and fluffy. Add flour mixture and fold in carefully. Pour in melted butter, mix carefully. Then add grated carrots, lemon zest and vanilla extract.

Transfer the batter to prepared pan, and smooth the top with a spatula. Bake for 20-25 minutes or until a cake tester inserted into middle comes out clean.

Let cake cool in the pan for couple of minutes and then transfer to a wire rack to cool completely.

For the frosting:
In a medium sized bowl whip together cream cheese and butter. Then add the icing sugar, mix until well incorporated.

Garnish the cake with frosting and additional grated carrots if desired. Refrigerate for 1 -2 hours before serving.