Carrot Cake

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June 28, 2016

  • Prep: 30 mins
  • Cook: 1 hrs 5 mins
  • Yields: 20-24 pieces

Directions

Cake

1Remove about 2 tablespoons of flour and mix with walnuts. Re-sift remaining flour with sugar, soda, cinnamon, cloves, all-spice and salt. Make a well in the center of the dry ingredients. Add oil and eggs and mix. Fold in grated carrots and nuts. Pour batter into greased and floured 12X9 inch baking pan.

2Bake at 350 degrees for 1 hour.

3Cool before frosting. Frost with buttercream frosting (see recipe) and top with extra chopped walnuts.

Frosting

1Cream butter and cheese. Add sugar and blend thoroughly. Add vanilla and lemon juice and mix well.

Ingredients

Cake

1 3/4 cups sifted cake flour

1/2 cup walnuts, finely chopped

2 cups sugar

2 teaspoons baking soda

1 teaspoon cinnamon

1/4 teaspoon cloves

1/2 teaspoon allspice

1 teaspoon salt

1 1/2 cups peanut oil

4 eggs

3 cups grated carrots

Frosting

1/2 cup butter, softened

8 ounces cream cheese, softened

1 pound powdered sugar

1 teaspoon vanilla

1 tablespoon lemon juice

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