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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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Ingredients:
1 lb carrot, freshly grated |
4 large eggs |
2 cups sugar |
3 cups all-purpose flour |
1/2 teaspoon salt |
2 teaspoons baking powder |
2 teaspoons baking soda |
2 teaspoons cinnamon |
1/2 cup walnuts, chopped |
1 1/2 cups oil |
1 (8 ounce) package cream cheese |
1 (10 ounce) box sugar |
4 ounces unsalted butter |
2 teaspoons real vanilla |
Directions:
1. Preheat oven to 325°.
2. Add 1 egg at a time to the grated carrots until all 4 have been added.
3. Beat after each egg Add the oil and mix.
4. Then sift all of the dry ingredients together and add it to the oil, egg, and carrot mixture in 4 parts, beating after each addition.
5. Next, add the walnuts and mix well.
6. Pour into a greased/floured tube pan.
7. Bake for 1 hour at 325°, or or when a tooth pick is inserted into the cake and it comes out clean.
8. FOR THE ICING: Soften butter and cheese. Blend well and then add the sugar and vanilla.
9. Beat until smooth and creamy.
10. Frost only after cake is cooled.
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