Return to Creamed Cake Recipes

 

Gamma's Velvet Carrot Cake with Walnut Butter Cream Icing

4 star rating
 

Submitted by: Gamma's

 

Photo by: lauren.ragaller

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.
 

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

Save Recipe

Interact

 
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

 

Submitted by: Gamma's ()

Comment
 
 

Advertisement