Moist Carrot Cake with Cream Cheese Frosting

Name: Moist Carrot Cake with Cream Cheese Frosting
Yield: 16
Cuisine: Fusion
Ingredients: vegetable oil; sugar; eggs; flour; cinnamon; baking soda; salt; carrots; walnuts; cream cheese; butter; powdered sugar; vanilla extract

Submitted by AlexisRose

This recipe was the first-place winner at the Ventura country fair. Moist and delicious with a tangy frosting and it freezes very well.

YIELD

16 servings

PREP

10 min

COOK

40 min

READY

50 min

Ingredients

Cake

1 ½

CUPS VEGETABLE OIL

CUPS SUGAR

LARGE EGGS
beaten

CUPS ALL-PURPOSE FLOUR

TABLESPOON CINNAMON

TEASPOONS BAKING SODA

TEASPOON SALT

POUND CARROTS
peeled, grated

CUP WALNUTS
or pecans chopped

Frosting

OUNCES CREAM CHEESE
softened

CUP BUTTER
softened

3 ½

CUPS POWDERED SUGAR

TEASPOON VANILLA EXTRACT

Directions

Cake:

Mix oil and sugar in large bowl with an electric mixer. Add eggs and beat until thick and lemon colored. Sift together flour, cinnamon, soda, and salt 3 times. Add to creamed mixture and mix well. Stir in carrots and nuts.

Pour into greased and floured 9 x 11inch pan. Bake 350℉ (180℃), 30 to 40 minutes until toothpick inserted comes out clean. Cool. Frost.

Frosting:

Cream together cream cheese and butter. Gradually add powdered sugar; mix until well blended. Add vanilla and beat until smooth.

* not incl. in nutrient facts

Comments

Clarence

I an 74 young,you lost me when you said 1 pkg of powered sugar for the frosting.Would that be a 1 pound pkg?I am printing the recipe.Would you let me know as I would like to try this recipe.Clarence

zhangbo

That should be 3 1/2 cups sugar.

Nutrition Facts

157g

Amount per Serving