Carrot Walnut Cake

A carrot cake that is moist, but not oily. The cream cheese frosting is delicious and does not form a crust.

• Preparation Time: 30 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 30 mins
• Calories: 519 Calories

Ingredients

• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• 1 cup butter, softened
• 1 cup white sugar
• ½ cup butter
• 1 cup chopped walnuts
• 1 cup raisins
• 1 teaspoon ground cinnamon
• 3 cups all-purpose flour
• 4 eggs
• 2 teaspoons baking powder
• 1 (8 ounce) package cream cheese
• 1 cup light brown sugar
• 4 cups grated carrots
• 1 ⅓ cups confectioners' sugar
• ⅛ cup orange juice

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch round cake pan. Sift together the flour, baking powder, baking soda, cinnamon and salt, set aside.

Step 2

In a medium bowl, cream together the 1 cup butter, brown sugar and white sugar. Stir in the eggs and the orange juice. Add the sifted dry ingredient, mix well. Finally, fold in the walnuts, raisins and carrots. Pour the batter into the prepared pan.

Step 3

Bake for 1 hour in the preheated oven, until a tester comes out clean. Cool in the pan for 10 minutes before inverting onto a wire rack.

Step 4

To make the frosting, in a medium bowl, beat together the cream cheese, vanilla, 1/2 cup butter and confectioners sugar until smooth. Spread over cooled cake.