Carrot cake with cream cheese icing
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Carrot cake with cream cheese icing
  Cheese    Icing    Frosting    Carrots    Cakes    Creams  
Last updated 6/12/2012 1:12:27 AM. Recipe ID 40410. Report a problem with this recipe.
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      Title: Carrot cake with cream cheese icing
 Categories: Frosting
      Yield: 10 Servings
      2 c  All-purpose flour
      2 ts Ground cinnamon
      1 ts Baking powder
    1/4 ts Salt
    2/3 c  Butter; softened
      1 c  Granulated sugar
      3 lg Eggs
    2/3 c  Milk
      3 md Carrots; grated
    1/2 c  Coarsely chopped walnuts

      1    Stick butter; softened
      4 oz Cream cheese; softened
      1 ts Vanilla extract
  2 1/2 c  Confectioners' sugar

    1/4 c  Finely chopped walnuts
      2 tb Firmly packed light brown
  1. Preheat oven to 350 degrees. Grease a 9-inch round cake pan. Dust
  with flour; tap out excess.
  2. Mix together flour, cinnamon, baking powder, and salt.
  3. Beat together butter and sugar at medium speed until light and
  fluffy. Add eggs, 1 at a time, beating well after each addition. At
  low speed, alternately beat flour mixture and milk into butter
  mixture. Stir in carrots and nuts. Pour batter into prepared pan.
  4. Bake cake until top springs back when lightly touched and a
  toothpick inserted in center comes out clean, 40 minutes.  Transfer
  pan to a wire rack to cool for 10 minutes. Turn cake out onto rack to
  cool completely.
  5. To prepare icing, beat together butter and cream cheese at medium
  speed until completely smooth. Beat in vanilla. Beat in
  confectioners' sugar until well blended. To prepare topping, mix
  together nuts and brown sugar.
  6. Place cake on a serving plate.  Spread icing over top and sides.
  Sprinkle with nut mixture.

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Recipe ID 40410 (Apr 03, 2005)

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