Fiesta Grill Kids in the Kitchen Justin's Carrot Cake

1 cup unsalted butter, plus 1 tablespoon for cake pan
2 cups sugar
1 1/2 teaspoon ground cinnamon
4 eggs
1 1/2 cups grated carrot
2 1/2 cups all-purpose flour, plus 2 tablespoon for cake pan
3 teaspoons baking powder
1/2 teaspoon salt
1/3 cup hot water

Garnish: 1 cup roasted chopped walnuts (chopped in quarters)
Icing: 1/2 cup unsalted butter, room temperature; 1-8 ounce pack cream cheese, room temperature; 2 cups icing sugar (confectioners)
Special Equipment: An electric mixer and 2 (9-inch) cake pans

For the cake:

Preheat the oven to 350 degrees F
Preheat the grill on low for 10-12 minutes
Grilling temperature should be set on low and use warming rack

In an electric mixer, cream together 1 cup butter, sugar , and cinnamon until smooth and fluffy. Beat in the eggs 1 at a time, mixing well after each addition. Fold in the grated carrot. Sift together the flour, baking powder, and salt. Mix 1/2 of the flour into the butter mixture, then add 1/2 the water. Mix well. Mix in the remaining flour and water. Grease 2 (9-inch) cake pans with the remaining butter and dust with the remaining flour. Divide the batter evenly between the two cake pans. Bake for 35 minutes until a toothpick inserted in the middle of the cake comes out clean. Cool in the pan for ten minutes then remove the pan and cool completely.

For the icing:

Cream together the butter and cream cheese until smooth. Whip in the icing and sugar. Make sure butter and cream cheese is a room temperature before creaming. Spread the icing in between the layers as you stack them up. Ice the top and sprinkle roasted walnuts on top.