Carrot Cake - Great American Home Baking

Carrot Cake with Cream Cheese Icing - Great American Home Baking

2 C flour

2 t cinnamon

1 t baking powder

¼ t salt

⅔ C butter, softened

1 C sugar

3 eggs

⅔ C milk

3 medium carrots, grated

½ C coarsely chopped walnuts (about 2 oz)

∙ Preheat oven to 350'

∙ Grease a 9" round cake pan then dust with flour and tap out excess.

∙ Mix together flour, cinnamon, baking powder and salt.

∙ In a separate bowl, beat together butter and sugar at medium till light and fluffy.

∙ Add eggs 1 at a time, beating well after each addition.

∙ At low speed, alternately beat flour mixture and milk into butter mixture.

∙ Stir in carrots and nuts and pour batter into prepared pan.

∙ Bake cake 40 minutes or till top springs back when lightly touched and a toothpick inserted in the center comes out clean.

∙ Transfer pan to wire rack to cool for 10 minutes.

∙ Turn cake out onto rack to cool completely.

½ C (1 stick) butter, softened

4 oz cream cheese, softened

1 t vanilla extract

2 ½ C powdered sugar

∙ Beat together butter and cream cheese at medium speed till completely smooth.

∙ Beat in vanilla then beat in powdered sugar till well blended.

¼ C finely chopped walnuts (about 1 oz)

2 T firmly packed brown sugar

∙ Mix together nuts and brown sugar.

∙ Place cake on a serving plate and spread icing over top and sides.

∙ Sprinkle with nut mixture.

*Baking Tips*

If desired, icing can be omitted. Instead, dust top of cake with powdered sugar.