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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
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I like this incredibly moist carrott cake because it makes a single layer. I especially like to use the cream cheese frosting with the nut topping. Very rich and full of flavor. A great size cake for when you don't want a large dessert. Ingredients:
2 cups flour |
2 teaspoons cinnamon |
1 teaspoon baking powder |
1/4 teaspoon salt |
2/3 cup soft butter |
1 cup sugar |
3 eggs |
2/3 cup milk |
2 cups grated carrots |
1/2 cup chopped walnuts |
1/2 cup soft butter |
3 -4 ounces cream cheese |
1 teaspoon vanilla |
2 -3 cups powdered sugar |
1/4 cup finely chopped walnuts |
3 tablespoons brown sugar |
Directions:
1. Beat 2/3 cup butter with sugar thoroughly. Add eggs, one at at time until fluffy. Combine flour, salt cinnamon and baking powder in small bowl.
2. Add the dry ingredients alternately with the milk to the creamed mixture.
3. Stir in the carrotts & 1/2 cup nuts by hand.
4. Spread evenly in greased 9 round cake pan.
5. Bake at 350 40 - 45 minutes or until inserted toothpick comes clean.
6. Cool in pan on rack for 15 minutes.
7. Remove from pan and cool on rack completely.
8. Combine the remaining butter, cream cheese, vanilla & powdered sugar for frosting.
9. Frost the cooled layer.
10. Combine the ground nuts with the brown sugar.
11. Sprinkle over frosting.
12. Keep chilled.
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