Carrot Cake with Cream Cheese Icing

1 review, 5 star(s). 100% would make again

Ready in 40 minutes

This Carrot Cake is Delicious and moist. An instant family favorite.


2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
1/4 teaspoon Salt
2/3 cup butter; softened
1 cup granulated sugar
3 large Eggs
2/3 cup milk
3 medium carrots; grated
1/2 cup walnuts; coarsely chopped (about 2 ounces)
1/2 cup (1 stick) butter; softened
4 ounces cream cheese; softened
1 teaspoon vanilla extract
2 1/2 cups confectioners sugar
1/4 cup walnuts; finely chopped (about 1 ounce)
2 tablespoons light brown sugar; firmly packed

Original recipe makes 10 Servings



1- Preheat oven to 350 F. Grease

a 9-inch 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 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, 40-50 minutes.

Transfer pan to a wire rack to

cool for 10 minutes. Turn cake

out onto rack to cool completely.

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.

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Calories Per Serving: 743 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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- If desired, icing can be omitted. Instead, dust top of cake with confectioners' sugar. [I posted this recipe.]
Paetience 6y ago

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