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Ingredients
| granulated sugar: 2 cups |
| all-purpose flour (unsifted): 2 cups |
| salt: 1 tsp |
| ground cinnamon: 2 tsp |
| baking soda: 1 tsp |
| vegetable oil: 1 1/2 cups |
| eggs: 4 |
| carrots (grated): 3 cups |
| walnuts (chopped): 1 cup |
| cream cheese: 1 3oz package |
| heavy whipping cream (fluid): 1/4 cup |
| vanilla extract: 1 tsp |
| powdered sugar (sifted): 2 1/2 cups |
Carrot Cake
Credit: AllRecipes
User rating:
"This recipe makes a fabulous and moist carrot cake. Try it for Thanksgiving instead of or in addition to pumpkin pie."
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Prep Time
min -
Cook Time
min -
Servings
14 serving(s)
Tags
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease one 9 or 10 inch tube pan.
- Combine the sugar, flour, salt, cinnamon, soda, oil. With an electric mixer beat in the eggs one at a time. Stir in the carrots and the walnuts. Pour the batter into the prepared baking pan.
- Bake at 350 degrees F (175 degrees C) for 1 hour 20 minutes. Note: this cake can be made in two 9 inch layer cake pans just change the baking time to 40 minutes.
- To Make Frosting: With an electric mixer blend the cream cheese and cream. Add the vanilla and confectioners' sugar. Frosting can be spread and a still warm cake.