Enjoy this carrot cake recipe with Crain of California walnuts and a to-die-for cream cheese frosting. This can be incorporated into any holiday or event for a great dessert option. Recipe courtesy of Marc Weiner.
Ingredients
- Cake
- 2 cups All-Purpose Flour
- 1 cup White Sugar
- 1 cup Light Brown Sugar
- 2 tsp Ground Cinnamon
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 3 Large Eggs
- 1 1/4 cup Choice of Oil
- 2 cups finely grated Carrots (4 large)
- 1 tsp Vanilla Extract
- 1 cup Flaked Coconut
- 1 cup Chopped Walnuts
- Frosting
- 4 oz Butter
- 8 oz Cream Cheese (softened)
- 2-3 cups Confectioners Sugar
- 1 tsp Vanilla Extract
Instructions
- Step 1
- In a large bowl, combine the flour, sugar, cinnamon, baking soda, and salt.
- Step 2
- Once combines; eggs, oil, grated carrot, and vanilla
- Step 3
- Stir in coconut and walnuts
- Step 4
- Pour into a greased and floured angel food cake pan.
- Step 5
- Bake at 350 degrees for 50 minutes or until a toothpick inserted near the center comes out clean
- Step 6
- Remove from oven and place on a wire rack to cool.
- Step 7
- To make the frosting; beat the cream cheese and butter in a small bowl until fluffy. Then add confectioner sugar and vanilla. Beat mixture until smooth.
- Step 8
- Frost the cake and enjoy!
