CARROT CAKE WITH CREAM CHEESE ICING

By á-50512

Ingredients

• 2 cups flour
• 2 teaspoons cinnamon
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup sugar
• 2/3 cup plus 1/2 cup butter, softened, divided
• 3 eggs
• 2/3 cup milk
• 3 carrots, grated
• 3/4 cup chopped walnuts, divided
• 4 ounces cream cheese, softened
• 2 1/2 cups confectioners' sugar
• 1 teaspoon vanilla extract
• 2 tablespoons light brown sugar

Preparation

Step 1

Preheat oven to 350 degrees. Grease a 9 inch round cake pan. Dust with flour; tap out excess.
Mix together flour, cinnamon, baking powder and salt.
Beat together granulated sugar and 2/3 cup butter on medium speed until light and fluffy.
Add eggs, one at a time, beating well after each addition.
On low speed, alternately beat flour mixture and milk into butter mixture.
Stir in carrots and 1/2 cup nuts.
Pour battre into prepared pan.
Bake cake until top springs back when lightly touched and a toothpick inserted in center comes out clean, about 40 minutes.
Transfer pan to a wire rack to cool for 10 minutes.
Turn cake out onto rack to cool completely.
Meanwhile, beat together remaining butter and cream cheese on medium speed until completely smooth.
Beat in confectioners' sugar and vanilla until well blended.
Mix together remaining nuts and brown sugar.
Place cake on a serving plate. Spread icing over top and sides.
Sprinkle nut mixture over top.