Carrot Top Cake

Total Time: 1 hr 20 min Servings: 8 servings Source:

Ingredients

Cake

1 cup plus 1 tablespoon vegetable oil

2 cups sugar

3 cups freshly ground carrots (about 7 medium carrots)

1 cup walnuts, coarsely chopped

2 cups flour

3 teaspoons baking powder

1 teaspoon cinnamon

1 teaspoon nutmeg

1/2 teaspoon salt

4 eggs


Frosting

1/4 cup ( 1/2 stick) butter, at room temperature

1/4 cup solid vegetable shortening

1 1/2 cups ( 3/4 pound) cream cheese, at room temperature

2 tablespoons milk

1 tablespoon vanilla extract

1 1/2 cups confectioners' sugar

Directions

Preheat oven to 350 degrees. Use one tablespoon of the vegetable oil to grease a 9- by 11-inch sheet pan.

In a large bowl, combine the remaining oil, sugar, carrots, walnuts, flour, baking powder, cinnamon, nutmeg and salt. Stir to combine, then add eggs and mix well. Pour the batter into the pan and cook for 45 minutes or until the cake is springy to the touch. Remove from oven and cool, in pan.

To make the frosting, cream the butter, vegetable shortening and cream cheese with a wooden spoon or hand mixer. Add the milk and vanilla extract. Add the confectioners' sugar and stir until smooth. When cake is cooled, frost.

Nutrition

Trans Fat: 1 gram
Fat: 69 grams
Calories: 1069
Saturated Fat: 17 grams
Unsaturated Fat: 47 grams
Sodium: 509 milligrams
Sugar: 77 grams
Fiber: 4 grams
Carbohydrate: 106 grams
Protein: 11 grams