carrot cake with cream cheese icing
Love this easy to make single 9 inch layer carrot cake, and the nutty crumb topping makes it one my favorites. Delicious!
prep time
25 Min
cook time
40 Min
method
Bake
yield
10 serving
Ingredients
- 2 cups all purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2/3 cup butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 2/3 cup milk
- 3 medium carrots, grated
- 1/2 cup coarsely chopped walnuts ( 2oz. )
- ICING
- 1/2 cup ( 1 stick ) butter, softened
- 4 ounces cream cheese, softened
- 1 teaspoon vanilla extract
- 2 1/2 cups confectioners sugar
- TOPPING
- 1/4 cup finely chopped walnuts ( 1oz. )
- 2 tablespoons firmly packed light brown sugar
How To Make carrot cake with cream cheese icing
-
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.
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Step 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.
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Step 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.
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Step 4Icing-beat together butter and cream cheese at medium speed until smooth. Beat in vanilla. Beat in confectioners sugar until well blended.
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Step 5Topping-mix together nuts and brown sugar. Place cake on a serving plate. Spread icing over top and sides. Sprinkle with nut mixture.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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