Mama Dip's Carrot Cake

By carvalhohm

This is a recipe from Chapel Hill restaurant owner Mildred “Mama Dip” Council. It is an easy cake to make.

I made this for my sister's birthday, and she loved it! I hope you enjoy it, too.

Ingredients

• 2 1/4 cups self-rising flour
• 1 teaspoon baking soda
• 1 1/2 teaspoons ground cinnamon
• 2 cups sugar
• 1 cup vegetable oil
• 4 large eggs
• 3 cups grated carrots
• 1 1/2 cups chopped walnuts, toasted and divided
• 2 (8 ounce) packages cream cheese, softened
• 1/2 cup butter, softened
• 1 (16 ounce) box powdered sugar
• 1 teaspoon vanilla extract

Preparation

Step 1

*Cake:*
Sift together first 3 ingredients. Set aside. Line 3 lightly greased 9" round cake pans with parchment or waxed paper; lightly grease the paper.

Beat sugar and oil at medium speed with electric mixer until smooth. Add eggs, 1 at a time, beating until blended after each addition. Add flour mixture, beating at low speed just until blended and stopping to scrape down sides. Fold in carrots and 1 cup of nuts. Spoon batter evenly into prepared pans.

Bake at 350 degrees for 30-35 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire rack for 10 minutes; remove from pans and cool completely on wire racks.

Spread cream cheese frosting between layers and on top and sides of cake. Arrange remaining ½ cup of nuts around outer edge of cake. Cut with serrated knife.

*Cream Cheese Frosting:*
Beat cream cheese and butter at medium speed of mixer until fluffy; gradually add in powdered sugar, beating well. Stir in vanilla.