Ingredients
For Cake:
- 2 cups flour
- 1 tsp baking powder
- 1 tsp salt
- 1/2 Tbsp ground cinnamon
- 2 cups sugar
- 1-1/4 cups canola or vegetable oil
- 1 cup chopped walnuts or pecans
- 4 large eggs
- 4 cups grated carrots
- grated zest of 1 orange
For Cream Cheese Icing:
- 1 lb cream cheese-softened
- 1 stick butter-softened
- 2 cups powdered sugar
- 1 tsp pure vanilla extract
Servings:
Instructions
For Cake:
- Preheat Oven to 350. Spread nuts on a baking pan; toast until fragrant, about 10 min. Set aside. Lightly oil and line two 9 inch round cake pans with parchment.
- In a bowl, sift together flour, cinnamon, baking powder, and salt. Set aside.
- In the bowl of an electric mixer fitted with paddle attachment, combine oil and sugar. Slowly add half the reserved flour mixture; mix on low until blended. Add eggs and remaining flour mixture and mix until combined, about 1 minute. Stir in carrots, zest of orange, and nuts. Divide batter between pans. Bake until tops are golden and firm, about 35-40 minutes.
For Icing:
- In the bowl of an electric mixer fitted with paddle attachment, beat the cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, beat on low speed until combined. Turn mixer to high speed and beat until completely smooth, about 2 minutes. Frost cake as desired.
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