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14 servings
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Ingredients
CARROT CAKE
- 1 cups chopped walnuts
- 2 cups flour
- 2 tsp baking soda
- 2 tsp baking powder
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 4 eggs
- 1 1/4 cups vegetable oil
- 2 tsp vanilla extract
- 2 cups white sugar
- 3 cups grated carrots
CREAM CHEESE GLAZE
- 4 ounces cream cheese, softened
- 1/4 cup butter, softened
- 1 teaspoon vanilla
- 1 cup powdered sugar
Ingredients
CARROT CAKE
CREAM CHEESE GLAZE
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Instructions
CARROT CAKE
- Preheat oven to 350 degrees F.
- Place walnuts into a foil-lined sheet pan. Bake the walnut for 5 minutes and let cool.
- In a medium bowl, mix together flour, baking soda, baking powder, salt and cinnamon.
- In a stand mixer bowl, mix together eggs, oil, white sugar and vanilla.
- Add the dry mixture and mix again.
- Stir in carrots and walnuts.
- Spray a bundt pan with baking spray that has flour.
- Pour into prepared pan 3/4 of the way in each pan. If you have extra batter, do not overfill.
- Bake in the preheated oven for 50 to 55 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Put a wire rack on top of the and flip the cake pan over, without lifting the pan out. Leave for 10 minutes, then take out the cake pan.
CREAM CHEESE GLAZE
- Mix ingredients until smooth.
- Warm until pourable and allow to set before serving.
Recipe Notes
Adapted from : Inspired Taste and Julie Blanner
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