Carrot cake

Carrot cake is really popular and there is lots of different recipes. This is mine.
Baked in a rectangular pan, quite orange in color, with lemon peel and a creme cheese frosting.

Carrot cake
1 cup butter
2 1/3 cup (about 4 large) carrots, finely grated
1 tbsp grated lemon peel
1 2/3 cup granulated sugar
4 large eggs
2 cups all purpose flour
4 tsp baking powder
1/4 ts salt
2 tsp vanilla extract

Creme cheese frosting
4.4 oz cream cheese
1/4 cup butter, softend
1 1/4 cup icing sugar

Preheat oven to 375 F. Cover the bootom of a 9x11 inch pan with parcement paper.
Melt butter, cool and set aside.
Peel carrots and grate them finely.
Whisk together all purpose flour, salt and baking powder in a bowl. Set aside.
Beat egg and sugar in large mixing bowl of an electric 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 an spatula.
Bake for 20-25 min 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.

Make the frosting by whisking together cream cheese and butter. Then add the icing sugar, 
mix until well incorporated.
Garnish the cake with frosting and grated carrots. Refrigirate for 1 -2 hours before serving.