Friday, April 11, 2014

Moist Carrot Cake with Thick Cream Cheese Frosting



If there is any dessert that screams Easter to me it is Carrot Cake. And luckily it is my husbands favorite! That is always his birthday cake of choice! This recipe always hits the spot! I love to top mine with thick cream cheese frosting with a little nutmeg in it and some chopped walnuts! 

Moist Carrot Cake With Thick Cream Cheese Frosting

2 cups sugar
4 eggs
1 1/2 cup vegetable oil
2 teaspoons salt
2 teaspoons cinnamon
2 cups flour
2 teaspoons baking soda
3 cups grated carrots
1 cup walnut, finely chopped, optional 

Preheat oven to 350 degrees F. Combine sugar, oil and eggs. Sift all dry ingredients together and slowly add into wet mixture. Add grated carrots and chopped walnuts. Pour into greased pan. 9 inch rounds cook for 50 minutes. Mini loaves cook for 20-23 minutes. Let cool then frost with cream cheese frosting and top with more walnuts if you want.

Cream Cheese Frosting

8 ounces cream cheese, softened
1/2 cup butter, softened
1 pound powdered sugar
pinch of nutmeg


Mix ingredients all together and then frost cakes once they are cooled.


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