Carrot Cake With Cream Cheese Icing

Nancy Allen

By
@mawmawnan

Love this easy to make single 9 inch layer carrot cake, and the nutty crumb topping makes it one my favorites. Delicious!


Featured Pinch Tips Video

Comments:

Serves:

10 serving

Prep:

25 Min

Cook:

40 Min

Method:

Bake

Ingredients

2 c
all purpose flour
2 tsp
ground cinnamon
1 tsp
baking powder
1/4 tsp
salt
2/3 c
butter, softened
1 c
granulated sugar
3 large
eggs
2/3 c
milk
3 medium
carrots, grated
1/2 c
coarsely chopped walnuts ( 2oz. )

ICING

1/2 c
( 1 stick ) butter, softened
4 oz
cream cheese, softened
1 tsp
vanilla extract
2 1/2 c
confectioners sugar

TOPPING

1/4 c
finely chopped walnuts ( 1oz. )
2 Tbsp
firmly packed light brown sugar

Directions Step-By-Step

1
Preheat oven to 350. Grease a 9 inch round cake pan. Dust with flour; tap out excess. Mix together flour, cinnamon, baking powder, and salt.
2
Beat together butter and sugar at medium speed until 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. Pour batter into prepared pan.
3
Bake cake until top springs back when lightly touched and center tests done with a toothpick, about 40 minutes. Transfer pan to a wire rack to cool for 10 minutes. Turn cake out onto rack to cool completely.
4
Icing-beat together butter and cream cheese at medium speed until smooth. Beat in vanilla. Beat in confectioners sugar until well blended.
5
Topping-mix together nuts and brown sugar. Place cake on a serving plate. Spread icing over top and sides. Sprinkle with nut mixture.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy