Old-Fashioned Carrot Cake

Submitted by OveGlove

"I got this recipe from a magazine and the picture looked so good that i had to share it with you. It's a pleasently moist cake that's dotted with sweet carrots and a hint of cinnamon. The fluffly buttery frosting is scrumtious with chopped walnuts stirred in!! ONE PIECE IS NEVER ENOUGH!!"

 

• Ready In: 50mins
• Ingredients: 17
• Yields: 1 frosted cake
• Serves: 12

ingredients

• CAKE

• 4 eggs
• 473.18 ml sugar
• 354.88 ml vegetable oil
• 473.18 ml all-purpose flour
• 9.85-14.78 ml cinnamon
• 4.92 ml baking powder
• 4.92 ml baking soda
• 1.23 ml salt
• 1.23 ml ground nutmeg
• 473.18 ml grated carrots

• FROSTING

• 118.29 ml butter or 118.29 ml margarine, softened
• 85.04 g cream cheese, softened
• 887.21 ml confectioners' sugar
• 4.92 ml vanilla
• 29.58-44.37 ml milk
• 236.59 ml chopped walnuts
• carrot curls or more walnuts, for garnishing (optional)

directions

1. CAKE: In a mixing bowl combine eggs, sugar and oil; mix well.
2. Combine flour, cinnamon, baking powder, baking soda, salt, and nutmeg, and beat into egg mixture.
3. Stir in carrots.
4. Pour into two greased and floured 9 inch round baking pans.
5. Bake at 350 for 35-40 minutes or until a toothpick inserted near the center comes out clean.
6. Cool for 10 minutes before removing from pans to wire racks.
7. FROSTING: Cream butter and cream cheese in a mixing bowl.
8. Gradually beat in confectioner's sugar and vanilla.
9. Add enough milk to achieve desired spreading consistency.
10. Stir in walnuts.
11. Spread frosting between layers and over tops and sides of cake.
12. Garnish with carrots and walnuts if desired.
13. Refridgerate left overs.