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Carrot cake and cream cheese frosting

Thanksgiving desserts

https://www.bettycrocker.com/recipes/carrot-cake/64acd01e-14ad-4e03-9fe1-b62b03ff4667

PREP TIME 20 min
TOTAL TIME 1 hour 5 min

Ingredients
Cake

  • 1 ½ cups of granulated sugar
  • 1 cup of vegetable oil
  • 3 eggs
  • 2 cups of all-purpose flour
  • 2 teaspoons of ground cinnamon
  • 1 teaspoon of baking soda
  • 1 teaspoon of vanilla
  • ½ teaspoon of salt
  • 3 cups of shredded carrots (about 5 medium sized carrots)
  • 1 cup of coarsely chopped walnuts

Cream cheese frosting

  • 1 package of softened cream cheese
  • ¼ cup of butter
  • 2 teaspoons of milk (you may need 3)
  • 1 teaspoon of vanilla
  • 4 cups of powdered sugar

Directions
Cake

1. Preheat your oven to 350 degrees F.

2. Grease the bottom and sides of a 13 x 9 inch pan and lightly flour it.

3. In a bowl, mix the sugar, oil and eggs until well blended.

4. Add the flour, cinnamon, baking soda, vanilla and salt.

5. Stir in the carrots and nuts and once well mixed pour the batter into the pan.

6. Bake for 40 to 45 minutes or until a toothpick inserted into the center comes out clean.

Frosting

1. Mix the cream cheese, butter, milk and vanilla until smooth.

2. Gradually add the powdered sugar (1 cup at a time) and mix until it is smooth and spreadable.

3. Frost cake.

See more Thanksgiving Desserts

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