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Recipes-Cakes- Carrot cake with Black Walnut icing

9/15/2006 8:50:56 AM

Carrot Cake with Black Walnut Frosting

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Ingredients

Cake:

1 cup/250 mL sugar

3 eggs

2/3 cup/160 mL Original Grapeseed Oil add to cart

1 tsp/5 mL Original Double-Strength Vanilla (11 oz) add to cart

1-1/2 cups/375 mL all-purpose flour

2 tsp/10 mL Cinnamon (6 oz) add to cart

1/2 tsp/2.5 mL Cloves (Ground) add to cart

1/2 tsp/2.5 mL Nutmeg add to cart

1/2 tsp/2.5 mL Allspice add to cart

1/2 tsp/2.5 mL salt

1 tsp/5 mL Baking Powder add to cart

1-1/2 tsp/7.5 mL baking soda

2 cups/500 mL finely-grated carrots

1 cup/250 mL walnuts, chopped

Frosting:

1 (8 oz/227 g) package cream cheese

1/3 cup/80 mL butter (room temperature)

2-1/2 cups/625 mL powdered sugar

1/2 tsp/2.5 mL Black Walnut Extract add to cart

1/2 tsp/2.5 mL Vanilla Nut Extract add to cart

Directions

1. Preheat oven to 350°F/180°C. Spray two 9-inch/23-cm round pans (2 inches/5 cm high) with Watkins Cooking Spray and dust with flour.
2. Combine sugar, oil and eggs and beat for one minute. Mix in vanilla. Mix in all remaining ingredients except carrots and nuts. Beat about one minute. Fold in carrots and nuts. Pour into pans and bake for 30 minutes.
3. Beat butter, cream cheese and extracts until smooth. Add powdered sugar 1/2 cup at a time and beat until frosting reaches a spreading consistency.

Makes 12 servings.

Try this…
Add golden raisins or pineapple, if desired.
Substitute 2 cups of shredded zucchini in place of the shredded carrots.

Tina Ranieri http://www.examiner.com/x-29340-Atlanta-Roller-Derby-Examiner http://www.examiner.com/x-40140-Atlanta-Fishing-Examiner

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