Carrot cake with vanilla frosting

This cake is subliminal. The frosting is light and fluffy, and even better on the second day!

Ingredients
150g oil
150g sugar
0.25 tsp salt
2 eggs
0.5 tbsp cinnamon
0.25 tsp ground ginger
1/8 tsp cloves
1 tsp baking soda
120g flour
170g carrots
80g chopped walnuts

20g flour
1 cup milk
120g sugar
1 stick butter
1 tbsp vanilla
pinch of salt

Preparation
Line a 9-inch cake pan with parchment paper. Spray with oil

Preheat oven to 350F. Beat together oil, sugar, salt, eggs, spices, and baking soda.

Add in flour and stir well.

Shred the carrots finely and toast the nuts. Mix them into batter until just blended. Bake for about 30 minutes, until center is set. Cool completely before frosting.

For the frosting mix the flour, sugar, and salt. Stir in milk adding a little at a time. Bring to a boil and simmer until thickened.

Cover with foil and cool. Whip the butter and add in the cooked flour and the vanilla. Whip in until fluffy. Frost cake.