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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 12 |
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This is a recipe from Chapel Hill restaurant owner Mildred “Mama Dip” Council. It is an easy cake to make. I made this for my sister's birthday, and she loved it! I hope you enjoy it, too. Ingredients:
2 1/4 cups self-rising flour |
1 teaspoon baking soda |
1 1/2 teaspoons ground cinnamon |
2 cups sugar |
1 cup vegetable oil |
4 large eggs |
3 cups grated carrots |
1 1/2 cups chopped walnuts, toasted and divided |
2 (8 ounce) packages cream cheese, softened |
1/2 cup butter, softened |
1 (16 ounce) box powdered sugar |
1 teaspoon vanilla extract |
Directions:
1. Cake:
2. Sift together first 3 ingredients. Set aside. Line 3 lightly greased 9 round ake pans with parchment or waxed paper; lightly grease the paper.
3. Beat sugar and oil at medium speed with an electric mixer until smooth. Add eggs, 1 at a time, beating until blended after each addition. Add flour mixture, beating at low speed just until blended and stopping to scrape down sides. Fold in carrots and 1 cup of nuts. Spoon batter evenly into prepared pans.
4. Bake at 350 degrees for 30-35 minutes or until a wooden pick inserted in the center comes out clean. Cool in pans on wire rack for 10 minutes; remove from pans and cool completely on wire racks.
5. Spread cream cheese frosting between layers and on top and sides of cake. Arrange remaining 1/2 cup of nuts around outer edge of cake. Cut with a serrated knife.
6. Cream Cheese Frosting:
7. Beat cream cheese and butter at medium speed of mixer until fluffy; gradually add in powdered sugar, beating well. Stir in vanilla.
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