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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (223g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 368 (50%)|
|Amt Per Serving||% DV|
|Total Fat 40.9g||54 %|
|Saturated Fat 20.1g||101 %|
|Monounsaturated Fat 11g|
|Polyunsanturated Fat 5.7g|
|Cholesterol 332.5mg||102 %|
|Sodium 627.5mg||22 %|
|Potassium 284.8mg||7 %|
|Total Carbohydrate 83.7g||25 %|
|Dietary Fiber 2.1g||8 %|
|Sugars, other 81.6g|
|Protein 13.7g||20 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 743
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