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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This recipe makes a fabulous and moist carrot cake. Try it for Thanksgiving instead of or in addition to pumpkin pie. Ingredients:
2 cups white sugar |
2 cups all-purpose flour |
1 teaspoon salt |
2 teaspoons ground cinnamon |
1 teaspoon baking soda |
1 1/2 cups vegetable oil |
4 eggs |
3 cups grated carrots |
1 cup chopped walnuts |
1 (3 ounce) package cream cheese |
1/4 cup heavy whipping cream |
1 teaspoon vanilla extract |
2 1/2 cups sifted confectioners' sugar |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9 or 10 inch tube pan.
2. Combine the sugar, flour, salt, cinnamon, soda, oil. With an electric mixer beat in the eggs one at a time. Stir in the carrots and the walnuts. Pour the batter into the prepared baking pan.
3. Bake at 350 degrees F (175 degrees C) for 1 hour 20 minutes. Note: this cake can be made in two 9 inch layer cake pans just change the baking time to 40 minutes.
4. To Make Frosting: With an electric mixer blend the cream cheese and cream. Add the vanilla and confectioners' sugar. Frosting can be spread and a still warm cake.
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