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!

Rating:
★★★★★ 1 vote
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

Step-By-Step

1Preheat oven to 350. Grease a 9 inch round cake pan. Dust with flour; tap out excess. Mix together flour, cinnamon, baking powder, and salt.
2Beat 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.
3Bake 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.
4Icing-beat together butter and cream cheese at medium speed until smooth. Beat in vanilla. Beat in confectioners sugar until well blended.
5Topping-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