 |
Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 24 |
|
We sold pieces of this cake at an art show and before long, sold out of the 10 cakes we had made!Dottie Cosgrove, South El Monte, California Ingredients:
4 eggs |
1 cup vegetable oil |
2 cups sugar |
2 cups king arthur unbleached all-purpose flour |
2 teaspoons baking soda |
1/4 teaspoon baking powder |
2 teaspoons ground cinnamon |
1/2 teaspoon salt |
3 cups shredded carrots |
2/3 cup chopped walnuts |
frosting: |
1 package (8 ounces) cream cheese, softened |
1/2 cup butter, softened |
1 teaspoon vanilla extract |
4 cups confectioners' sugar |
2/3 cup chopped walnuts |
Directions:
1. In a bowl, beat eggs, oil and sugar until smooth. Combine flour, baking soda, baking powder, cinnamon and salt; add to egg mixture and beat well. Stir in carrots and walnuts. Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
2. For frosting, beat cream cheese, butter and vanilla in a bowl until smooth; beat in sugar. Spread over cake. Sprinkle with nuts. Yield: 24-30 servings.
|
|