Carrot Cake.



This is the best carrot cake I have ever made! It is light and moist, not dense at all like most carrot cake.

Not-to-sweet cream cheese icing on top with a few more toasted walnuts for good measure.

I used the recipe from the book Little Cakes, every cake I have made from this book has turned out great.

Carrot Cake
1 1/4 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
2 large eggs
1/2 cup sugar
1/2 cup packed brown sugar
3/4 cup vegetable oil ( I only had a 1/2 cup left in the pantry and it turned out fine!)
1 1/2 cups grated carrots (1/2 pound, about 3 medium peel carrots)
1/2 cup toasted and chopped walnuts

Pan: 8-inch round or square pan, buttered and floured

  1. Measure the flour, baking powder and soda, salt, cinnamon and allspice into a bowl and whisk to combine.
  2. In a mixing bowl, whisk the eggs with the sugars until frothy.
  3. Add the oil in a steady stream while continuing to whisk.
  4. Stir in the grated carrots.
  5. Add the dry ingredients and mix just until thoroughly combined. Fold in the walnuts.
  6. Pour into prepared pan and bake at 350 degrees for 25-30 minutes.

Cream Cheese Frosting
1/2 cup butter
4 ounces cream cheese
1 1/3 cups powdered sugar
1/4 teaspoon vanilla extract

Bring both the butter and cream cheese to room temperature and cream until light. Gradually add the powdered sugar, then the vanilla. Beat until smooth and fluffy.


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