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Carrot Cake with Black Walnut Frosting

   

Cake:

1 cup /250 mL sugar
3 eggs
2/3 cup /160 mL Original Grapeseed Oil
1 tsp /5 mL Original Double-Strength Vanilla
1-1/2 cups /375 mL all-purpose flour
2 tsp /10 mL Cinnamon
1/2 tsp /2.5 mL Ground Cloves
1/2 tsp /2.5 mL Nutmeg
1/2 tsp /2.5 mL Allspice
1/2 tsp /2.5 mL Watkins Sea 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.


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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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