Daybreak recipe: Carrot Cake

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by AMY KUSHNIR

WFAA contributor

Posted on March 30, 2013 at 7:52 AM

Updated Saturday, Mar 30 at 8:00 AM

Amy Kushnir of My Texas Today prepared Carrot Cake on News 8 Daybreak Saturday, March 30.

CAKE INGREDIENTS

  • 2 cups all-purpose flour
  • 2 cups sugar
  • 1/2 tsp. ground allspice
  • 1 tsp. ground clove
  • 2 & 1/2 tsp. ground cinnamon
  • 1 tsp. salt
  • 1 & 1/2 tsp. baking soda
  • 3/4 cup milk
  • 3/4 cup canola oil
  • 2 tsp. vanilla extract
  • 4 eggs
  • 3 & 1/2 cups carrots, grated
  • 2 cups chopped walnuts (1 for cake mix & 1 for topping)

CAKE DIRECTIONS

  1. In a large mixing bowl, combine flour, sugar, spices, salt and baking soda.
  2. Add in wet ingredients (milk, oil and vanilla) and mix well.
  3. Add eggs mixing in one at a time.
  4. Gently fold in carrots and walnuts and mix with a spoon.
  5. Pour mixture into a greased 9 x 13 inch pan and bake at 350 degrees F for about an hour (make sure toothpick comes out clean when put into center of the cake).
  6. Let cake cool completely before adding frosting and more walnuts.

FROSTING INGREDIENTS

  • 2 8 oz. pkgs. cream cheese, softened
  • 1 stick unsalted butter, softened
  • 2 cups powdered sugar
  • 1 1/2 tsp. vanilla extract
  • 2 Tbs. lemon juice

FROSTING DIRECTIONS

  1. Beat cream cheese and butter together with an electric mixer on high until smooth.
  2. Gently add in powdered sugar 1 cup at a time.
  3. Add vanilla and lemon juice and mix on low.

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