Mama Dip'S Carrot Cake - cooking recipe

Ingredients
    2 1/4 cups self-rising flour
    1 teaspoon baking soda
    1 1/2 teaspoons ground cinnamon
    2 cups sugar
    1 cup vegetable oil
    4 large eggs
    3 cups grated carrots
    1 1/2 cups chopped walnuts, toasted and divided
    2 (8 ounce) packages cream cheese, softened
    1/2 cup butter, softened
    1 (16 ounce) box powdered sugar
    1 teaspoon vanilla extract
Preparation
    Cake:
    Sift together first 3 ingredients. Set aside. Line 3 lightly greased 9\" round ake pans with parchment or waxed paper; lightly grease the paper.
    Beat sugar and oil at medium speed with an electric mixer until smooth. Add eggs, 1 at a time, beating until blended after each addition. Add flour mixture, beating at low speed just until blended and stopping to scrape down sides. Fold in carrots and 1 cup of nuts. Spoon batter evenly into prepared pans.
    Bake at 350 degrees for 30-35 minutes or until a wooden pick inserted in the center comes out clean. Cool in pans on wire rack for 10 minutes; remove from pans and cool completely on wire racks.
    Spread cream cheese frosting between layers and on top and sides of cake. Arrange remaining 1/2 cup of nuts around outer edge of cake. Cut with a serrated knife.
    Cream Cheese Frosting:
    Beat cream cheese and butter at medium speed of mixer until fluffy; gradually add in powdered sugar, beating well. Stir in vanilla.

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