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Category: Desserts, Cakes & Pies
Prep Time: Cook Time: Total Time: 1 1/2 hrs
2 cups all-purpose flour
2 tsp ground cinnamon
1 tsp baking powder
1/4 tsp salt
2/3 cup butter, softened
1 cup granulated sugar
3 large eggs
2/3 cup milk
3 medium carrots (7.5 oz.)
1/2 cup coarsely chopped walnuts or pecans (2 oz.)
***ICING***
1/2 cup (1 stick) butter, softened
4 oz. cream cheese, softened
1 tsp vanilla extract
2 1/2 cups confectioners' sugar
***TOPPING***
1/4 cup finely chopped walnuts or pecans ( 1oz.)
2 Tbsp firmly packed light brown sugar
1. Preheat oven to 350 degrees. Grease a 9" round cake pan. Dust with flour; tap out excess.
2. Mix together flour, cinnamon, baking powder and salt.
3. 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 the butter mixture. Stir in carrots and nuts. Pour batter into prepared pan.
4. Bake cake until top springs back when lightly touched and a toothpick inserted in center comes out clean, 40-ish minutes. Transfer pan to a wire rack to cool for 10 minutes. Turn cake out onto rack to completely cool.
5. To prepare icing, beat together butter and cream cheese at medium speed until completely smooth. Beat in vanilla. Beat in confectioners' sugar until well blended. To prepare topping, mix together nuts and brown sugar.
6. Place cake on a serving plate. Spread icing over top and sides. Sprinkle with nut mixture.
***Icing can be omitted. Instead, dust top of cake with confectioners' sugar.
Recipe Source: Great American Home Baking
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Cakes - Carrot W/ Cream Cheese Icing
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Category: Desserts, Cakes & Pies
Prep Time: Cook Time: Total Time: 1 1/2 hrs
2 cups all-purpose flour
2 tsp ground cinnamon
1 tsp baking powder
1/4 tsp salt
2/3 cup butter, softened
1 cup granulated sugar
3 large eggs
2/3 cup milk
3 medium carrots (7.5 oz.)
1/2 cup coarsely chopped walnuts or pecans (2 oz.)
***ICING***
1/2 cup (1 stick) butter, softened
4 oz. cream cheese, softened
1 tsp vanilla extract
2 1/2 cups confectioners' sugar
***TOPPING***
1/4 cup finely chopped walnuts or pecans ( 1oz.)
2 Tbsp firmly packed light brown sugar
1. Preheat oven to 350 degrees. Grease a 9" round cake pan. Dust with flour; tap out excess.
2. Mix together flour, cinnamon, baking powder and salt.
3. 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 the butter mixture. Stir in carrots and nuts. Pour batter into prepared pan.
4. Bake cake until top springs back when lightly touched and a toothpick inserted in center comes out clean, 40-ish minutes. Transfer pan to a wire rack to cool for 10 minutes. Turn cake out onto rack to completely cool.
5. To prepare icing, beat together butter and cream cheese at medium speed until completely smooth. Beat in vanilla. Beat in confectioners' sugar until well blended. To prepare topping, mix together nuts and brown sugar.
6. Place cake on a serving plate. Spread icing over top and sides. Sprinkle with nut mixture.
***Icing can be omitted. Instead, dust top of cake with confectioners' sugar.
Recipe Source: Great American Home Baking
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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