Preheat oven to 325 degrees. Grease a 13 x 9 x 2 inch glass baking dish. Sift together flour, baking soda, cinnamon, and allspice onto waxed paper. Beat oil and sugar in large bowl until sugar dissolves and mixture is smooth. Add eggs, one at a time, beating well after each addition. Add flour mixture alternately with buttermilk, beating after each addition. Fold in carrots and walnuts. Pour into prepared dish. Bake in preheated oven for 40 minutes or until wooden pick inserted in center comes out clean or until top springs back when lightly touched with fingertip. Cool completely on wire rack. Frost top with cream cheese icing.
Cream Cheese Icing- Beat together 1 package (8 ounces) cream cheese, softened, 1/3 cup sour cream, and 2 Tablespoons unsalted butter, softened, in medium sized bowl until fluffy. Gradually beat in 1 cup confectioners sugar until well blended and smooth.
Originally Submitted
3/30/2012
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You can add this Carrot Cake with Cream Cheese Frosting 2 recipe to your own private DesktopCookbook.