Ingredients: |
Ingredients: Cake:
1½ cups all-purpose flour
2 teaspoons cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground nutmeg
½ teaspoon ground allspice
½ teaspoon table salt
1½ cups firmly packed light brown sugar
½ cup vegetable oil
1 teaspoon vanilla extract
4 large eggs, room temp
2 cups grated carrots
½ cup chopped walnuts or pecans
Frosting:
4 tablespoons unsalted butter
1 block (8 ounces) full-fat cream cheese, softened
1½ teaspoon vanilla extract
½ teaspoon salt
2½ cups confectioners' sugar
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Directions: |
Directions:Preheat oven to 350º and set rack at middle position of oven. Butter and flour a 9x13" pan. In a medium bowl, whisk together all dry ingredients except sugar. In a large bowl, whisk together the sugar, oil and vanilla until smooth. Add eggs and whisk until smooth. With a rubber spatula, gently fold the flour mixture into the wet ingredients until no streaks remain. Fold in carrots and nuts. Pour batter into prepared pan and bake until sides of cake begin to pull away from the edge of the pan, and a toothpick inserted into the center comes out clean, 25-30 minutes. Remove and let cool. Meanwhile, melt butter in small saucepan over medium high heat and cook, stirring often until butter foams and turns golden brown and the milk solids settle to the bottom, 5-7 minutes. Remove from heat, pour into bowl and set aside to cool to room temp. Add cooled butter to a large bowl with cream cheese, vanilla and salt, and beat until fluffy, about 1 minute. Add confectioners' sugar and beat on low speed until smooth, about 1 minute. Frost cake and serve. |
This recipe for Grandma's Carrot Cake is from