If you want to, you could turn this into a layered cake by baking it in two small, round pans. The bonus part would be that you’d get some extra frosting in between the layers – that stuff is GOOOOD.
But you could always just add extra frosting on top of the one pan version of this cake, to keep it simple. And that’s what it’s all about for me this holiday season; I want all the food and desserts to be really simple, yet absolutely delicious. This cake is just that!
Ingredients
2 cups Domino sugar
1 cup vegetable oil
4 whole Eggland’s eggs
2 cups Gold Medal all-purpose flour
1/2 tsp salt
1 tsp baking soda
1 tsp baking powder
2 tsp ground cinnamon
2 cups grated carrots
1 cup walnuts, chopped
For Icing:
1 stick Land O Lakes butter, softened
8 ounces Philadelphia cream cheese
2 cups Domino powdered sugar
2 tsp vanilla
Instructions:
Preheat oven to 350F
Mix together the sugar, oil and eggs in a large bowl. In the same bowl add your flour, salt, baking powder, baking soda and cinnamon. Stir to combine. Then add carrots and walnuts and mix to combine. Do not overmix.
Pour into a greased and floured pan (bundt, sheet cake, 9 x 13 pyrex) and bake at 350F until done, 25 (sheet cake) to 50 (Bundt pan) minutes, depending on the pan you use.
Cool completely.
Icing:
In larger bowl, cream butter and cream cheese. Add sugar and vanilla and blend, then mix in the nuts. Spread on cooled carrot cake.
USE RED NEXT PAGE LINK BELOW
NEXT PAGE >>
Quick tip: For a fun touch, add some food coloring to the icing!