Carrot Cake with Cream Cheese Icing-Wilton’s Recipe
4.9 stars -
based on 6 votes
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Category: |
Category: |
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Ingredients: |
Ingredients: Cake:
4 eggs
1 cup vegetable oil
2 cups flour
2 cups sugar
2 teaspoons cinnamon
1 ½ tsp. baking powder
2 teaspoons baking soda
4 cups (approximately 1 pound) grated carrots
2/3 cup chopped nuts
Icing:
2 (8 ounce) packages slightly softened cream cheese
2 cups sifted confectioners' sugar
1 ¼ sticks butter
1 ½ tsp. vanilla
¼ tsp. salt
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Directions: |
Directions:Cake:
Preheat oven to 350º. Put waxed paper in bottom of pans. Grease and flour two 9-inch round pans. (I used square pans). In large mixing bowl, beat eggs until foamy; add oil in a thin stream and beat well. Mix flour, sugar, cinnamon and baking powder and baking soda together; add to egg mixture and mix well. Fold in carrots and nuts. Pour into prepared pans and bake for 30-35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pan and invert on rack to cool. When completely cool, frost with Cream Cheese Icing.
Icing:
Beat cream cheese and butter well (about 2/4 minutes). Consider sifting confectioners' sugar. Mix low, and slowly add confectioners sugar. Beat 4-6 minutes. Increase to medium high. Beat 4-6 minutes until fluffy. Do not over-mix. |
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Number Of
Servings: |
Number Of
Servings:10-12 |
Preparation
Time: |
Preparation
Time:1 hour, plus 35 minutes baking, plus icing |
Personal
Notes: |
Personal
Notes: This is a fabulous basic carrot cake that is always a big hit. I generally make it in square cake pans. This has turned out perfectly every time I have made it.
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