Carrot Cake with Cream Cheese Icing
Recipe Number: 1068046865
Contributor: Marilyn Stowe Gibson
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Serves:
Calories Per Serving:
Preparation Time:
Difficulty: Easy
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| Ingredients: |
2 cups sugar
1-1/4 cups oil
2 cups sifted flour
2 teaspoons baking powder
2 teaspoons ground cinnamon |
1 teaspoon baking soda
1 teaspoon salt
4 eggs
3 cups grated carrots
1 cup chopped fine walnuts) |
| Cooking
Instructions: |
Preheat oven to 350 degrees and lightly grease and flour a 10-inch tube pan. In a large mixing bowl, cream together sugar and oil. In a separate bowl, sift together the dry ingredients. Stir half the dry ingredients into the sugar mixture. Mix remainder of dry ingredients alternately with the eggs, adding eggs one at a time and beating well after each addition. Stir in carrots and walnuts. Pour mixture into prepared pan and bake at 350 degrees for 70 to 75 minutes. Let cake cool to touch in an upright position before removing it completely from pan.
Cream Cheese Icing
1 pound box confectioners' sugar
1 8 ounce package cream cheese
1/2 cup butter (1 stick)
2 teaspoons vanilla
1 cup chopped walnuts
Have all ingredients at room temperature. Mix at low speed until smooth, adding vanilla last, then pecans. |
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