I like this incredibly moist carrott cake because it makes a single layer. I especially like to use the cream cheese frosting with the nut topping. Very rich and full of flavor. A great size cake for when you don't want a large dessert.

Ingredients

8 serv.

flour↗2 cups
cinnamon↗2 teaspoons
baking powder↗1 teaspoon
salt↗1⁄4 teaspoon
soft butter2⁄3 cup
sugar↗1 cup
eggs↗3
milk↗2⁄3 cup
grated carrots2 cups
chopped walnuts1⁄2 cup
soft butter1⁄2 cup
cream cheese↗3 -4 ounces
vanilla↗1 teaspoon
powdered sugar↗2 -3 cups
finely chopped walnuts1⁄4 cup
tablespoons brown sugar↗3

Step-by-step instructions

1
Beat 2/3 cup butter with sugar thoroughly. Add eggs, one at at time until fluffy. Combine flour, salt cinnamon and baking powder in small bowl.
2
Add the dry ingredients alternately with the milk to the creamed mixture.
3
Stir in the carrotts & 1/2 cup nuts by hand.
4
Spread evenly in greased 9 " round cake pan.
5
Bake at 350 40 - 45 minutes or until inserted toothpick comes clean.
6
Cool in pan on rack for 15 minutes.
7
Remove from pan and cool on rack completely.
8
Combine the remaining butter, cream cheese, vanilla & powdered sugar for frosting.
9
Frost the cooled layer.
10
Combine the ground nuts with the brown sugar.
11
Sprinkle over frosting.
12
Keep chilled.

Source: food.com

Original recipe ↗

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