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Carrot Cake with Cream Cheese Frosting Recipe

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This recipe for Carrot Cake with Cream Cheese Frosting, by , is from Yesterday and Today; Our Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Gail Hagen
Added: Thursday, August 6, 2009


2 cups all-purpose flour
2 tsp ground cinnamon
1 tsp baking powder
1/4 tsp salt
2/3 cup butter, softened
1 cup granulated sugar
3 large eggs
2/3 cup milk
3 medium carrots, grated
1/2 cup coarsely chopped walnuts,
about 2 ounces

Icing 1/2 cup butter, softened
4 oz cream cheese, softened
1 tsp vanilla extract
2-1/2 cups confectioners sugar


1/4 cup finely chopped walnuts, about 1 ounce
2 Tbsp firmly packed brown sugar

Preheat oven to 350 degrees
1. Grease a 9 inch round cake pan. Dust with flour.
2. Mix together flour, cinnamon, baking powder, and salt.

3. Beat together butter and sugar at medium speed until light and fluffy. Add eggs, one at a time beating well after each addition. at low speed, alternately beat flour mixture and milk into butter mixture. Stir in carrots and nuts. Pour batter into prepared pan.
4. bake cake until top springs back when lightly touched and a toothpick inserted in center comes out clean, about 40 minutes. Transfer pan to wire rack to cool for 10 minutes. Turn cake out to cool completely.
5. To prepare icing, beat together butter and cream cheese at medium speed until completely smooth. Beat in vanilla. beat in confectioner's sugar until well blended. To prepare topping, mix together nuts and brown sugar.
6. Place cake on serving plate. Spread icing over top and sides. Sprinkle with nut mixture.




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