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CARROT CAKE & CREAM CHEESE FROSTING




List of Ingredients



• 2 C. all purpose flour
  
• 2 t. baking soda
  
• 1 t. salt
  
• 2 t. cinnamon
  
• 1/2 t. nutmeg
  
• pinch cloves
  
• 4 large eggs
  
• 1 C. sugar
  
• 3/4 C. packed, dark brown sugar
  
• 1 t. vanilla
  
• 1 C. oil
  
• 3 C. (about 1 lb.) shredded carrots
  
• 3/4 C. chopped walnuts
  
• FROSTING:
  
• 1 pkg (8 oz) cream cheese, softened
  
• 1/4 C. oleo
  
• 1 t. vanilla
  
• 1/2 t. grated orange peel
  
• 3 C. powdered sugar
  
• 1/2 C. finely chopped walnuts for garnish
  






Instructions



1. Preheat over to 350°. Grease and flour 2 - 8" or 9" cake pans.
   
   
2. Combine flour, baking soda, salt and cinnamon, nutmeg and cloves in small bowl.
   
   
3. Combine eggs, sugars and vanilla in large bowl, beat until smooth.
   
   
4. With mixer on low speed gradually add oil in a steady stream.
   
   
5. Add flour mix and beat until just blended.
   
   
6. Fold in carrots and nuts.
   
   
7. Bake 40-45 minutes. Cool.
   
   
8. Beat icing ingredients (except powdered. sugar) until fluffy, add sugar, beat to spreading consistency.
   
   
9. Ice layers and top and sides. Press nuts on sides of cake.
   
   






Final Comments


16 servings