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Carrot Cake
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Prep Time: 20 minutes
Total Time: 1 hour 5 minutes
Indulge in a decadent carrot cake that tastes like a spiced delight with cinnamon and walnuts. Topped with creamy cheese frosting, it's a heavenly treat perfect for any occasion. Easy to make in just 20 minutes, this foolproof recipe guarantees rave reviews every time.
Ingredients:
11/2 cups granulated sugar
1cupvegetable oil
3eggs
2cups Gold Medal™ All Purpose Flour
2teaspoons ground cinnamon
1teaspoonbaking soda
1teaspoonvanilla
1/2 teaspoonsalt
3cups shreddedcarrots (5 medium)
1cupcoarsely choppedwalnuts
1package (8 oz) cream cheese, softened
1/4 cupbutter or margarine, softened
2 to 3teaspoons milk
4cups powdered sugar
Nutmeg, if desired
Instructions:
Preheat the oven to 350°F. Grease and lightly flour a 13x9-inch pan or two 8-inch or 9-inch round pans. In a large bowl, blend granulated sugar, oil, and eggs with an electric mixer on low speed for about 30 seconds. Add flour, cinnamon, baking soda, 1 teaspoon of vanilla, and salt; mix on low speed for 1 minute. Gently fold in carrots and nuts, then pour the batter into the pan(s).
Bake in a 13x9-inch pan for 40 to 45 minutes, round pans for 30 to 35 minutes, until a toothpick inserted in the center comes out clean. Cool the rectangle in the pan on a rack and the rounds for 10 minutes, then remove from pans to a cooling rack. Complete cooling should take about 1 hour.
In a medium bowl, blend cream cheese, butter, milk, and vanilla with an electric mixer on low speed until smooth. Slowly mix in powdered sugar, one cup at a time, on low speed until smooth and easily spreadable. Frost a 13x9-inch cake or fill and frost round layers with the frosting. Optionally, sprinkle nutmeg on the frosted cake. Store in the refrigerator.