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"Sweet's" Carrot Cake

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Submitted by: misslady_n_red

 

This 2-layer carrot cake uses self-rising flour, as well as the finely shredded carrots and walnuts in the batter, and a cream cheese frosting.
 

Ingredients

  • Cake:
  • 2 cups self-rising flour
  • 2 teaspoons fresh ground cinnamon
  • 2 cups granulated sugar
  • 1 1/2 cups vegetable oil
  • 4 eggs
  • 3 cups finely grated (organic) carrots
  • 1 cup toasted chopped walnuts
  • Frosting:
  • 1 (8 oz.) pkg. cream cheese, softened
  • 1/2 cup butter or margarine, softened
  • 1 pound box confectioner's sugar
  • 1 cup toasted chopped walnuts
  • 1 teaspoon vanilla

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Method

Preheat oven to 350 degrees. Spray two 9-inch round cake pans with non-stick spray. Set aside. In a large bowl combine flour, cinnamon, & sugar. Gradually add oil. Add eggs one at a time while blending on low speed. Blend well. Stir in the grated carrots. Mix in 1 cup of the toasted walnuts. Pour batter into pans and bake at 350 degrees for 25 to 30 minutes or until toothpick inserted in center comes clean. Cool on wire rack. To make frosting; cream together the butter and cream cheese until well blended. Gradually add the 1 pound of confectioner's sugar and beat well. Add vanilla and blend well. Frost one layer of cake just on the top of the cake. Sprinkle 1/4 cup of the remaining walnuts on top. Cover with second cake layer; frost top & sides. Sprinkle entire cake with remaining walnuts. Allow frosting to set at least 15-20 minutes before slicing cake.

 

Notes: Spray waxed paper lightly with nonstick spray; sprinkle with walnuts, then lift and press against the frosting on the sides of the cake.

 

Number of Servings: Makes 10-12 servings.

 

Submitted by: misslady_n_red ()

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