Carrot Cake with Cream Cheese IcingWe made this for our daughter’s wedding. We stirred it all by hand and baked…
Carrot Cake with Cream Cheese Icing
1-1/3 cups canola oil 4 large eggs 1-1/2 cups sugar 2 cups all-purpose flour 2 teaspoons baking powder 2 teaspoons baking soda 2 teaspoons ground cinnamon 2-1/2 cups finely shredded carrots 1/2 cup chopped walnuts CREAM CHEESE ICING: 3 ounces cream cheese, softened 3 cups confectioners’ sugar Dash salt 1 teaspoon vanilla extract 2 tablespoons milk
In a large bowl, combine the oil, eggs and sugar.
Combine the flour, baking powder, soda and cinnamon; add to wet ingredients and beat well.
Stir in carrots and nuts.
Pour into a greased 13×9-in.
Bake at 350° for about 50 minutes or until cake tests done.
For frosting, beat cream cheese and sugar in a medium bowl.
Gradually add the salt, vanilla and milk, beating until smooth.
Add additional milk if needed to reach desired consistency.
Spread over cooled cake.
Nutrition Facts 1 slice:
- 597 calories, 32g fat (5g saturated fat), 79mg cholesterol, 341mg sodium, 75g carbohydrate (54g sugars, 2g fiber), 6g protein.