OLD-FASHIONED CARROT CAKE

Taste of Home
By: Kim Orr, West Grove, Pennsylvania

Ingredients

FROSTING:
4 4 4 eggs
2 2 2 cups sugar
1 1 1 cup canola oil
2 2 2 cups all-purpose flour
2 to 3 2 to 3 3 teaspoons ground cinnamon
3/4 3/4 3/4 teaspoon baking soda
1/2 1/2 1/2 teaspoon baking powder
1/4 1/4 1/4 teaspoon salt
1/4 1/4 1/4 teaspoon ground nutmeg
2 2 2 cups grated carrots
1/2 1/2 1/2 cup butter, softened
1 1 1 package (3 ounces) cream cheese, softened
1 1 1 teaspoon vanilla extract
3-3/4 3-3/4 3-3/4 cups confectioners' sugar
2 to 3 2 to 3 3 tablespoons milk
1 1 1 cup chopped walnuts
Orange and green food coloring, optional
Directions:
●In a large bowl, combine the eggs, sugar and oil.
●Combine the flour, cinnamon, baking soda, baking powder, salt and nutmeg; beat into egg mixture. Stir in carrots.
9-in. into two greased and floured 9-in. round baking pans.
350 35-40 10 to to 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
●Spread frosting between layers and over top and sides of cake.
1/4 1/4 the cake, tint 1/4 cup reserved frosting orange and 1/4 cup green.
●Cut a small hole in the corner of pastry or plastic bag; insert #7 round pastry tip. Fill the bag with orange frosting. Pipe twelve carrots on top of cake, so that each slice will have a carrot.
●Using #67 leaf pastry tip and the green frosting, pipe a leaf at the top of each carrot.
●Store cake in the refrigerator.

702 calories/serving