Kathy's Broadway Carrot Cake

By á-174942

Ingredients

• CARROT CAKE:
• Butter for preparing pan
• 2 cups flour plus more
• 3 cups grated carrots - (abt 4 large)
• 2 cups sugar
• 4 eggs
• 1 1/2 cups oil
• 8 ounces cream cheese softened
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 1 cup chopped nuts
• CREAM CHEESE ICING:
• 1/4 cup butter - (1/2 stick)
• 8 ounces cream cheese softened
• 1 pound powdered sugar - (abt 4 1/2 cups)
• 2 tablespoons milk
• 1 teaspoon vanilla extract

Details

Servings 12

Preparation

Step 1

For the Carrot Cake: Heat the oven to 350 degrees. Butter and flour a 13- by 9-inch pan and set aside.

Beat together the flour, carrots, sugar, eggs, oil and cream cheese. Add the baking soda, salt, cinnamon, vanilla and nuts and mix well.

Pour the batter into the pan. Bake the cake until a toothpick inserted in the middle comes out clean, 55 minutes. Cool, then frost with Cream Cheese Icing.

For the Cream Cheese Icing: Cream the butter and cream cheese. Add the powdered sugar, milk and vanilla and beat until smooth. Spread on the cooled cake.

This recipe yields 12 servings.

Each serving: 820 calories; 550 mg sodium; 111 mg cholesterol; 50 grams fat; 12 grams saturated fat; 89 grams carbohydrates; 8 grams protein; 2.30 grams fiber.