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Ingredients
| light brown sugar (packed): 2 cups |
| soy oil: 1/2 cup |
| buttermilk: 1/2 cup |
| honey: 1/4 cup |
| eggs: 3 |
| all-purpose flour (unsifted): 2 cups |
| ground cinnamon: 1 1/2 tsp |
| salt: 1/2 tsp |
| baking soda: 1 tsp |
| lemon zest: 1 tsp |
| carrots (grated): 2 cups (finely grated) |
| seedless raisins (packed): 1/2 cup |
| walnuts (chopped): 1/2 cup (chopped) |
| cream cheese: 8 oz (room temperature) |
| sweet cream butter: 4 oz (room temperature) |
| powdered sugar (unsifted): 2 cups |
| walnuts (chopped): 1 cup |
Greystone Classic Carrot Cake
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
35 min -
Servings
8 serving(s)
Tags
- Preheat oven to 350 degrees.
- Butter and lightly flour two 8-inch cake pans.
- Mix together sugar, oil, buttermilk, honey, and eggs in the large bowl of a mixer.
- Beat until light.
- Sift together flour, cinnamon, salt and baking soda.
- Add this gradually to the egg mixture.
- Stir in lemon zest, grated carrots, raisins, and walnuts.
- Pour into prepared pans; distribute evenly.
- Bake for 30-35 minutes.
- Center will spring back when lightly pressed.
- Turn onto rack to cool.
- While cakes are cooling; prepare frosting.
- For icing: Mix all ingredients well and chill 1 hour before frosting the cake.