Carrot Nut Cake

Carrot Nut Cake
Carrot Nut Cake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1 - 9

    " round layer cake

  • 2

    cups sifted flour

  • 2

    tsp. baking powder

  • 1

    tsp. baking soda

  • 1

    tsp. salt

  • 2

    tsp. cinnamon

  • 1

    cup oil

  • 2

    cups sugar

  • 4

    eggs

  • 3

    cups grated raw carrots

  • 1

    cup finely chopped walnuts

Directions

Preheat oven to 325 degrees. Oil and line the bottom of 2 - 9" round layer cake pans with waxed paper. Sift together the flour, baking powder, baking soda, salt and cinnamon. Add the sugar gradually to the oil, beating well after each addition with a mixer at high speed. Beat eggs until very light. Gradually beat a little at a time into the oil sugar mixture; continue beating until mixture is smooth and fluffy. Gradually stir in the sifted dry ingredients until thoroughly combined. Add the carrots and nuts; mix well. Pour into prepared pans and bake at 325 degrees about 60 -65 minutes or until cakes are golden brown and the tops spring back when lightly touched. Allow to cool on racks for about 20 minutes before removing from the pans. When completely cooled spread icing between layers then ice top and sides. Cream Cheese Icing 1 8 oz. pkg. cream cheese 3 tbsp. oil 3 1/2 cups sifted icing sugar 1/4 tsp. salt Cream the cheese with a fork. Blend in the oil. Gradually add the icing sugar and salt and mix until smooth and of spreading consistency. Spread on cooled cake.

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