Real Recipes From Real Home Cooks ®

carrot cake with cream cheese icing

★★★★★ 1
a recipe by
Nancy Allen
Wentzville, MO

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

★★★★★ 1
serves 10 serving
prep time 25 Min
cook time 40 Min
method Bake

Ingredients For carrot cake with cream cheese icing

  • 2 c
    all purpose flour
  • 2 tsp
    ground cinnamon
  • 1 tsp
    baking powder
  • 1/4 tsp
  • 2/3 c
    butter, softened
  • 1 c
    granulated sugar
  • 3 lg
  • 2/3 c
  • 3 md
    carrots, grated
  • 1/2 c
    coarsely chopped walnuts ( 2oz. )
  • 1/2 c
    ( 1 stick ) butter, softened
  • 4 oz
    cream cheese, softened
  • 1 tsp
    vanilla extract
  • 2 1/2 c
    confectioners sugar
  • 1/4 c
    finely chopped walnuts ( 1oz. )
  • 2 Tbsp
    firmly packed light brown sugar

How To Make carrot cake with cream cheese icing

  • 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.

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