Instructions: Preheat oven to 300 degrees. Spray and flour a 12 cup standard Bundt pan; set aside.

In work bowl of an electric mixer fitted with the whisk attachment, beat eggs, oil and sugar on medium-high until thick and creamy, about 4 minutes.

In another bowl, combine flour, baking powder, soda, cinnamon and salt.

Attach the pour shield and change to the paddle attachment. On low speed, add flour mixture, beat 1 minute, then add carrots and nuts until evenly combined.

Scrape batter into pan, smoothing the top.

Bake on center rack until a cake tester inserted into the center comes out clean and cake springs back when lightly touched in center, 50 to 55 minutes.

Remove from oven and let stand in pan 10 minutes. Remove from pan by inverting the cake onto a wire rack. Cool 2-3 hours.

To make frosting: In work bowl fitted with paddle attachment and pour shield, cream butter and cream cheese on medium speed until smooth. Reduce speed to low.

Add powdered sugar in 1/2 cup increments and salt. Add lemon juice and zest halfway through. Frosting will be thick and smooth. Add drops of lemon juice to adjust consistency. Frost top of cake only. Refrigerate until serving, loosely covered.

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