Cake:
1 cup/250 mL sugar
3 eggs
2/3 cup/160 mL Original Grapeseed Oil
1 tsp/5 mL Original Double-Strength Vanilla (11 oz)
1-1/2 cups/375 mL all-purpose flour
2 tsp/10 mL Cinnamon (6 oz)
1/2 tsp/2.5 mL Cloves (Ground)
1/2 tsp/2.5 mL Nutmeg
1/2 tsp/2.5 mL Allspice
1/2 tsp/2.5 mL salt
1 tsp/5 mL Baking Powder
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
1/2 tsp/2.5 mL Vanilla Nut Extract
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.
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.
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.
Nutritional Information Per Serving: Calories
This delicious recipe was published in a Watkins catalog. For maximum
flavor and quality, prepare only with Watkins high quality ingredients as
indicated.
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The Sneaky Kitchen
Copyright 2000-2008
Carrot Cake
with Black Walnut Frosting
