Name: Old-Fashioned Carrot Cake with Maple&#045cream Cheese Icing
Yield: Makes 8 to 10 servings
Ingredients: 2 cups sugar; 1 cup canola oil; 4 large eggs; 2 cups all purpose flour; 2 teaspoons baking soda; 1 teaspoon ground cinnamon; 1 teaspoon ground ginger; 1/2 teaspoon salt; 4 cups finely grated peeled carrots; 1 cup walnuts, toasted, chopped; Maple-Cream Cheese Icing

Recipe information

Yield
Makes 8 to 10 servings

Ingredients

2 cups sugar

1 cup canola oil

4 large eggs

2 cups all purpose flour

2 teaspoons baking soda

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon salt

4 cups finely grated peeled carrots

1 cup walnuts, toasted, chopped

Maple-Cream Cheese Icing

Preparation

Step 1
Position rack in center of oven and preheat to 350°F. Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Using electric mixer, beat sugar, oil and eggs in large bowl until well blended. Add flour, baking soda, cinnamon, ginger and salt; beat until blended. Stir in carrots and walnuts. Divide batter between pans.
Step 2
Bake cakes until tester inserted into center comes out clean, about 32 minutes. Cool cakes in pans on rack 15 minutes. Run small knife between pan sides and cakes to loosen. Turn cakes out onto racks; cool completely.
Step 3
Place 1 cake layer, flat side up, on platter. Spread 1 cup icing over. Top with second cake layer, flat side down. Spread remaining icing over top and sides of cake. Refrigerate cake 1 hour or up to 1 day. Serve at room temperature.

TagsDessert Cake Carrot Root Vegetable Vegetable Walnut Nut Make Ahead Baking Electric Mixer Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes