For your cake:

1. Preheat your oven to 350°F
2. Take your powdered ingredients and mix together
3. In a separate bowl whisk together your oil and sugars
4. Once they are fully incorporated add the eggs one at a time. Whisk together.
5. Add your liquid mixture to your dry mixture and fold together.
6. Add your carrots once it is 3/4 incorporated.
7. Grease an 8 inch tin and put the mixture in it.
8. Flatten it so that your cake will bake level
9. Bake for 30 minutes and then test for doneness. Insert a toothpick into the middle of the cake and if it comes out clean, it is done.
10. Place on a cooling rack and allow it to fully cool.

For your icing:

1. Make sure your butter is room temperature, and place in your mixer.
2. Add your cream cheese and combine.
3. Once it is combined, add your powdered sugar slowly so that it doesn't blow up in your face out of the bowl.
4. Add the butterscotch syrup
5. make sure your icing has no lumps. If you need to, scrape down the sides of the bowl.

Putting it all together:

1. Place your icing on your cake once it has fully cooled.
2. If you want to decorate your cake with the shredded carrots, shred them. Roll them up and decorate your cake.
3. Serve!
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