Ingredients
- Frosting Ingredients
- ¼ Teaspoon Maple Extract
- 1 tbsp. Vanilla Extract
- 8 oz Cream Cheese, Softened
- 5 tbsp. Butter, Softened
- 5 ½ cups Confectioner\'s Sugar
- Cake Ingredients
- 2 c Flour
- 2 c Sugar
- 2 tsp. Cinnamon
- 1 tsp. Salt
- 2 tsp. Baking Soda
- 1 c Oil
- 4 Large Eggs, Beaten
- 4 c Carrots (approximately 2 Lbs), Grated
- ½ cup Walnuts, Finely Chopped
Instructions
- Sift flour, sugar, baking soda, salt & cinnamon together in a large bowl.
- Beat eggs until frothy, then beat in oil - use large bowl. Then gradually add flour mixture to oil and egg mixture. Add carrots and nuts.
- Bake in 3 8" buttered and floured cake pans at 350 for 25-30 minutes, until done.
- Cool 10-15 minutes on wire racks and then remove from pans.
- FROSTING: Cream butter & cream cheese until smooth, gradually beat in sugar until smooth. Stir in vanilla and maple.
Notes
- By using baby carrots, you don't have to peel them. Be sure to finely grate the carrots and nuts for a better cake-like texture. Stephen recommends not washing your hands for two days prior to making for extra flavor.
