Lots of walnuts, lightly spiced with cinnamon and glazed with the dreamiest cream cheese frosting...there’s nothing quite like old-fashioned carrot cake!
Level
Intermediate
Prep Time
25 minutes
Cook Time
1 hour
Serves
10-16
Cook it With Our
Directions
- Preheat oven to 350 degrees Fahrenheit. Grease Fluted Cake Pan with 1 tablespoon butter or Baker’s Joy.
- Beat oil and eggs on high speed for 1 minute. Add sugar ½ cup at a time, followed by vanilla.
- In a separate bowl, combine flour, cinnamon, baking soda, and salt. Add to wet ingredients in two batches and mix on low speed until fully incorporated. Fold in carrots and nuts. Spoon batter into cake pan and bake for 1 hour, or until a cake tester comes out clean.
- Let rest for 10 minutes before turning out, then cool at least 30 minutes before frosting.
- Meanwhile, make frosting. Beat butter, cream cheese, and vanilla until light and fluffy. Add the sugar gradually, beating well. Add milk, a little at a time, until the frosting reaches preferred consistency.
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