For the Carrot Cake:
1 cup walnuts, chopped
2 ½ cups carrots, grated
2 cups flour
1 tsp baking soda
1 ½ tsp baking powder
½ tsp salt
1 ½ tsp cinnamon
4 eggs, (large)
1 ½ cups sugar
1 cup vegetable oil
2 tsp vanilla extract
For the Frosting:
¼ cup butter
8 oz cream cheese
2 cups powdered sugar
1 tsp vanilla extract
Preheat the oven to 350 degrees F.
In a bowl, sift the flour, salt, baking powder, baking soda, and cinnamon together.
In a separate bowl, cream the sugar and butter until light and fluffy.
Gradually add the eggs, vanilla extract, and vegetable to the bowl.
Gently incorporate the dry ingredients to the wet ingredients, pouring them in increments.
Fold in the walnuts.
Pour the mixture into a greased 9×13″ baking pan.
Bake for 30 to 40 minutes.
Let the cake cool as the frosting is being prepared.
In a large bowl, cream together the cream cheese, butter, vanilla extract, and powdered sugar until it is well-incorporated.
Scoop them into a piping bag and begin to frost the cake.
Voila! A decadent Carrot Cake with Cream Cheese Frosting!
Sugar: 63g
:
Calcium: 116mg
Calories: 807kcal
Carbohydrates: 88g
Cholesterol: 100mg
Fat: 49g
Fiber: 3g
Iron: 2mg
Potassium: 263mg
Protein: 9g
Saturated Fat: 27g
Sodium: 545mg
Vitamin A: 6609IU
Vitamin C: 2mg
