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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Carrot Cake Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
Cake:
2 cups all-purpose flour
2 cups white sugar
2 teaspoons baking soda
2 teaspoons baking powder
½ teaspoon salt
1 tablespoon ground cinnamon
1 ¼ cups canola or corn oil
4 large eggs
3 cups grated carrots
1 cups coarsely chopped walnuts

Frosting:
1 box (8 oz) cream cheese, softened
1 stick (½ cup) butter, softened
about 3 to 4 cups powdered sugar, sifted
2 teaspoons pure vanilla extract (Nielsen-Massey preferred)
coarsely chopped walnuts, for garnish
Directions:
Directions:
Use two 9-inch or 3 8-inch round pans, greased, line bottom with parchment paper, greased again and floured. Preheat oven to 350 F.

Mix all cake ingredients using electric mixer, combining well until smooth. Divide into prepared pans. Bake for about 35 to 45 minutes, or until toothpick inserted into center of cake comes out clean. Let cakes cool while preparing frosting.

For the frosting, beat cream cheese and butter in a large mixing bowl until well blended. Add powdered sugar, a cup at a time. Stir in vanilla extract and beat until smooth and creamy. Fill and frost cake, and garnish top of cake with chopped walnuts.

 

 

 

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