Carrot Cake

By carvalhohm2

Ingredients

• 1 1/2 cups granulated sugar
• 1 cup vegetable oil
• 3 eggs
• 2 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1 teaspoon vanilla
• 1/2 teaspoon salt
• 3 cups shredded carrots (5 medium)
• 1 cup coarsely chopped walnuts
• 1 package (8 oz) cream cheese, softened
• 1/4 cup butter or margarine, softened
• 2 to 3 teaspoons milk
• 1 teaspoon vanilla
• 4 cups powdered sugar
• Nutmeg, if desired

Details

Servings 12
Cooking time 65mins
Adapted from bettycrocker.com

Preparation

Step 1

1 Heat oven to 350°F. Grease bottom and sides of one 13x9-inch pan or two 8-inch or 9-inch round pans with shortening; lightly flour. In large bowl, beat granulated sugar, oil and eggs with electric mixer on low speed about 30 seconds or until blended. Add flour, cinnamon, baking soda, 1 teaspoon vanilla and the salt; beat on low speed 1 minute. Stir in carrots and nuts. Pour into pan(s).

2 Bake 13x9-inch pan 40 to 45 minutes, round pans 30 to 35 minutes, or until toothpick inserted in center comes out clean. Cool rectangle in pan on cooling rack. Cool rounds 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.

3 In medium bowl, beat cream cheese, butter, milk and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable. Frost 13x9-inch cake or fill and frost round layers with frosting. Sprinkle nutmeg on frosted cake, if desired. Store in refrigerator.

Go nuts! Use pecans, almonds or hazelnuts instead of walnuts.

Save yourself time by using a 16-ounce container cream cheese frosting instead of the from-scratch recipe.

Serves 12

Serving Size: 1 Serving Calories440 ( Calories from Fat240), Total Fat26g (Saturated Fat3 1/2g, Trans Fat0g ), Cholesterol55mg Sodium230mg Total Carbohydrate46g (Dietary Fiber2g Sugars27g ), Protein6g