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Gamma's Velvet Carrot Cake with Walnut Butter Cream Icing

Two pounds of carrots are used in making this cake. It's flavored with cinnamon and has walnuts in the batter. The cream cheese-butter-powdered sugar frosting contains more walnuts.

Submitted by: Gamma's1

See all Recipes from Gamma's1

Photo by: lauren.ragaller

Ingredients

Gamma's Velvet Carrot Cake
4 large eggs
1 1/2 cups canola oil
2 cups granulated sugar
2 cups All-Purpose flour
2 1/2 teaspoons baking powder
2 teaspoons baking soda
1 tablespoon ground cinnamon
2 lbs. baby carrots (pulverized in food processor)
2 cups walnuts
Walnut Butter Cream Icing:
2, 8 oz. cream cheese, softened
2 sticks salted butter, softened
2 t. vanilla
2 lbs confectioners sugar
1 cup whole walnuts

Method

Cake: Cream together oil and eggs. Add sugar, flour and spices. Mix well. Add carrots; mix well and add walnuts. Batter will be very runny. Pour into greased 9X13 glass baking dish. Bake on 325* for approximately 1 1/2 hours. Test with toothpick for doneness, as humidity effects baking time. Remove from oven when done and ice with Walnut Butter Cream Icing while hot. (Hint: this cake is too moist to bake in round pans and stack to frost.) Butter Cream Icing: Cream together butter and cream cheese with vanilla. Slowly add in sugar and mix thoroughly till fluffy. Add in walnuts and mix well.

Notes:

I developed this over several years and it's guaranteed to be one of the moistest and best carrot cakes you'll ever eat!

Number of Servings: 16

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