Mama Dip's Carrot Cake

• Vegetarian

• Produce

  • 3 cups Carrots

• Refrigerated

  • 4 Eggs, large

• Baking & Spices

  • 1 tsp Baking soda
  • 1 1/2 tsp Cinnamon, ground
  • 1 (16-ounce box Powdered sugar
  • 1/4 tsp Salt
  • 2 1/4 cups Self rising flour
  • 2 cups Sugar
  • 2 tsp Vanilla

• Oils & Vinegars

  • 1 cup Vegetable oil

• Nuts & Seeds

  • 2 cups Walnuts, toasted and divided

• Dairy

  • 1/2 cup Butter
  • 2 (8-ounce packages Cream cheese

Found on spicysouthernkitchen.com

Description

Directions

• Line the bottoms of 3 9-inch cake pans with parchment paper. Spray with baking spray.
• Preheat oven to 350 degrees.
• Sift first 4 ingredients together
• Using an electric mixer, beat sugar and oil until mixed well.
• Add eggs one at a time, beating until blended after each addition.
• Beat in vanilla extract.
• With mixer on low speed, add flour mixture, beating just until blended.
• Stir in carrots and 1 cup walnuts.
• Pour batter evenly into prepared pans.
• Bake for 30 to 35 minutes or until a toothpick inserted in the middle comes out clean.
• Cool in pans 10 minutes and then remove from pans and cool completely on wire racks.
• To make frosting, beat cream cheese and butter until smooth and fluffy.
• Gradually beat in powdered sugar.
• Beat in vanilla.
• Spread frosting between layers and on top and sides of cake.
• Press remaining 1 cup walnuts along the bottom of the bake, going about 2 inches up.

Nutrition