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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 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!

Great American Home Baking


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

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

Preheat oven to 350F. Grease a 9" round cake pan and dust with flour; tap out excess. Mix together 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 cake until top springs back when lightly touched and a toothpick inserted comes out clean, about 40 minutes. Tranfser pan to wire rack to cool for 10 minutes. Turn cake out onto rack to cool completely. To prepare icing, beat together butter and cream cheese at medium speed until completely smooth. Beat in vanilla. Beat in icing sugar until well blended. To prepare topping mix together nuts and brown sugar. Place cake on serving plate. Spread icing over top and sides and sprinkle with nut mixture.




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