"The belly rules the mind."--Spanish Proverb

Carrot Cake with Cream Cheese Frosting Recipe

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This recipe for Carrot Cake with Cream Cheese Frosting, by , is from Family & Friends Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Great American Home Baking

Category:
Category:

Ingredients:  
Ingredients:  
2 cups all purpose flour
2 tsps. ground cinnamon
1 tsp. baking powder
tsp. salt
⅔ cup butter, softened
1 cup granulated sugar
3 large eggs
⅔ cup milk
3 medium carrots, grated
cup walnuts, coarsely chopped

Icing:
cup butter, softened
4 oz. cream cheese, softened
1 tsp. vanilla extract
2 cups icing sugar

Nut mixture:
cup walnuts, finely chopped
2 tbsps. light brown sugar, firmly packed

Directions:
Directions:
Preheat oven to 350F. Grease a 9" round cake pan and dust with flour. Mix flour, cinnamon, baking powder and salt. 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. Bake until a toothpick inserted comes out clean (40 minutes). Cool for 10 minutes then turn cake out onto rack to cool completely. To prepare icing, beat butter and cream cheese until completely smooth. Add vanilla and beat in icing sugar until well blended. Mix together nuts and brown sugar for topping mix. Icing cake and sprinkle with nut mixture.

 

 

 

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