Nutty Carrot Cake

BLUE ROSE's Note:

This is another recipe which came from a neighbor of ours.

• Total Time: 1 hrs 25 mins
• Prep Time: 35 mins
• Cook Time: 50 mins

Ingredients:

Servings: 12

• 1 cup margarine
• 1 1/2 cups sugar
• 2 cups carrots, shredded
• 3 eggs
• 1 teaspoon vanilla
• 2 1/2 cups flour
• 2 teaspoons baking powder
• 2 teaspoons cinnamon
• 3/4 teaspoon salt
• 3/4 teaspoon baking soda
• 1/2 cup milk
• 1/2 cup nuts, chopped

vanilla frosting

• 1 (3 ounce) package cream cheese, SOFTENED
• 1 tablespoon milk
• 1 teaspoon vanilla
• 3 cups confectioners' sugar

Directions:

1. Pre heat oven to 350 degrees.
2. Cream margarine and sugar together until light and fluffy.
3. Blend in carrots, eggs and vanilla.
4. Add combined dry ingredients alternately with milk, mixing well after each addition.
5. Stir in nuts.
6. Pour into greased foulred 9x13 pan.
7. Bake for 45 to 50 minutes or until wooden pick inserted into center comes out clean and dry.
8. While baking make frosting:.
9. Combine cream cheese, milk and vanilla, mixing until blended. Gradually add sugar, mixing well after each addition.
10. After cake has cooled frost cake and top with chopped nuts if desired.

Reviews

[bigbadbrenda]

I liked this because its light and fluffy. I did 1/2 with the frosting and left the other part plain Was easy to put together and it filled my lasgna pan. Made the during ZWT4 tour for the Chic Chefs.

[Color Guard Mom]

Yummy. Different than other carrot cakes I've had, as it is denser and of course, nuttier. :) Definitely worth making! The amount of cream cheese posted is correct and it makes just enough frosting for the top of a cake.

[Cookin' Mommy]

Very good carrot cake and liked the addition of the nuts. I used chopped pecans and added a little nutmeg too. For the frosting I used whipped cream cheese and had an easier time working with the frosting. (Made and reviewed for Pick A Chef 2007)