Carrot Cake

Carrot Cake

Prep Time

20 mins

Cook Time

50 mins

Total Time

1 hr 10 mins

Yields

18

Directions

  1. Preheat oven to 350°F. Grease and lightly flour a 9 x 13 baking pan.
  2. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
  3. In a separate mixing bowl beat together both sugars, oil, eggs and vanilla on medium. Fold in grated carrots & 1 cup of walnuts.
  4. Bake for 40 minutes. Once time is up, check with a toothpick. If cake is not done, bake for an additional 10-20 minutes.
  5. Let the cake cool completely, roughly 20 minutes.
  6. In a sauté pan, toast off one cup of walnuts on medium heat for 3-5 minutes.
  7. Lice your cake with the cream cheese icing and top with toasted walnuts. Enjoy!

Ingredients

  • 2 cups of Ginger Evans All-Purpose Flour
  • 1 cup of Ginger Evans Granulated White Sugar
  • 1 cup of Ginger Evans Brown Sugar
  • 2 cups of Nutsome Walnuts, chopped
  • 8 oz of Cream Cheese Icing
  • 1 tsp of Ginger Evans Baking Powder
  • 1/2 tsp of Ginger Evans Baking Soda
  • 2 tsp of Marcum Vanilla Extract
  • 2 tsp of Marcum Ground Cinnamon
  • 1/2 tsp of Marcum Salt
  • 1 & 1/4 cup of Medeiros Oil
  • 3 cups of Carrots, grated
  • 4 eggs of Coburn Farms Eggs, room temperature