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Ingredients
| unbleached all-purpose flour (unsifted): 3 cups |
| granulated sugar: 1 1/2 cups |
| salt: 1 tsp |
| baking soda: 1 Tbl |
| ground cinnamon: 1 Tbl |
| olive oil: 1 1/2 cups |
| eggs: 4 (large//lightly beaten) |
| vanilla extract: 1 Tbl |
| carrots (grated): 2 cups |
| cream cheese: 8 oz (at room temperature) |
| sweet cream butter: 6 Tbl (room temp) |
| powdered sugar (unsifted): 2 1/2 cups |
| vanilla extract: 1 tsp |
| lemons: 1/2 (juice of) |
Carrot Cake
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
50 min -
Servings
6 serving(s)
Tags
- Preheat oven to 350 degrees F. Grease two 9 inch cake pans.
- Sift dry ingredients into a bowl. Add oil, eggs, and vanilla. Beat well. Fold in carrots.
- Pour batter into pans. Set on the middle rack of oven and bake for 50 minutes, until edges have pulled away from sides and a fork prong inserted into the center of the cake comes out clean.
- Cool on a cake rack.
- To prepare frosting, cream together the cream cheese and butter in a mixing bowl. Slowly sift in the confectioners sugar and beat until mixture is free of lumps. Stir in vanilla and lemon juice.
- Once cake is cooled, frost. Sprinkle top with chopped walnuts.