Super moist and lightly sweetened and sugar-free spice cake chocked full of slithers of honey glazed carrots and crunchy walnuts,
Combine the dry ingredients in a bowl---flour, baking powder, baking soda and salt.
In another bowl, cream together the butter and both sugars.
Add and beat in one egg at a time. Then follow with the vanilla and maple extract and continue mixing until combined.
Alternate mixing in the flour and milk into the cake batter, continuing to mix until everything is thoroughly combined. Be careful to not overmix.
Preheat oven to 325 degrees.
Pour batter into a greased and parchment lined 9x9 square baking dish or your choice.
Bake the cake for 30 minutes or until a toothpick comes out with only a few crumbs.
Allow the cake to completely cool on a baking rack and make the frosting.
Cream the butter and cream cheese together until combined.
Add in the powdered sugar and continue mixing until fully combined and the frosting is thick and creamy.
Frost the thoroughly cooled cake.
In a small bowl, combine the carrots, walnuts, and honey together.
Sprinkle the carrot and nut mixture all over the frosted cake and sprinkle with cinnamon also (this is optional).
Whenever possible, use organic ingredients.