Cake- Preheat oven 325 degrees. Butter and flour two 9 inch cake pans. Place flour, sugar, cinnamon, salt, baking soda, baking powder in large bowl and whisk to combine.
Place eggs, oil and vanilla in a small bowl and whisk to combine. Add the egg mixture to the flour mixture and stir to combine. Add the carrots and nuts and stir to combine
Evenly divide the batter between cake pans. Bake cakes 55 to 65 minutes. Place on wire racks and let cool completely (1 hr).
Frosting- Place cream cheese and butter in medium sized bowl, beat until smooth and creamy (3 mins). With mixer running at medium speed, slowly add 3 1/2 cups of powdered sugar, beat until smooth (3 mins). Add vanilla and beat until just combined. If too soft slowly add remaining powdered sugar. If too stiff add milk or water.
Serving
Suggestions
Frost Cakes as a layer cake, press walnuts onto side of cake, can be refrigerated and covered for up to 1 week.
Originally Submitted
7/30/2011
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