VISIT US ON FACEBOOK.
Carrot Cake with Cream Cheese Icing
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1/4 teaspoon salt
- 2/3 cup butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 3 medium carrots, grated
- 1/2 cup coarsely chopped waihuts (about 2 ounces)
Icing
- 1/2 cup (1 stick) butter, softened
- 4 ounces cream cheese, softened
- 2 1/2 cups confectioners’ sugar
- Topping
- 1/4 cup finely chopped walnuts (about 1 ounce)
- 2 tablespoons firmly packed light brown sugar
Methods/steps
- Preheat oven to 350 F. Grease a 9-inch round cake pan. Dust with flour; tap out excess.
- Mix together flour, cinnamon, baking powder, and salt.
- Beat together butter and sugar at medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. At low speed, alternately beat flour mixture and milk into butter mixture. Stir in carrots and nuts. Pour batter into prepared pan.
- Bake cake until top springs back when lightly touched and a toothpick inserted in center comes out clean, 40 minutes. Transfer pan to a wire rack to cool for 10 minutes. Turn cake out onto rack to cool completely.
- Place cake on a serving plate.
- Sprinkle with nut mixture.
Reviews