Mama Dip's Carrot Cake

This is a recipe from Chapel Hill restaurant owner Mildred “Mama Dip” Council. It is an easy cake to make. I made this for my sister's birthday, and she loved it! I hope you enjoy it, too.

• Ready In: 1 hr
• Yields: 1 cake

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

Directions

1. Cake:
2. Sift together first 3 ingredients. Set aside. Line 3 lightly greased 9" round ake pans with parchment or waxed paper; lightly grease the paper.
3. 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.
4. 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.
5. Spread cream cheese frosting between layers and on top and sides of cake. Arrange remaining ½ cup of nuts around outer edge of cake. Cut with a serrated knife.
6. Cream Cheese Frosting:
7. Beat cream cheese and butter at medium speed of mixer until fluffy; gradually add in powdered sugar, beating well. Stir in vanilla.