Carrot Cake Recipe

Sorry it has been so long since my last post. I made my first carrot cake from scratch Sunday and it turned out delicous. Here is the recipe from The Taste of Home Cookbook with my modifications.

Old-Fashioned Carrot Cake

Cake

4 eggs
2 cups sugar
1 cup vegetable oil
2 cups all-purpose flour
3 1/4 teaspoons ground cinnamon
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon ground nutmeg
2 cups grated carrots

Frosting

1/2 cup butter, unsalted, softened
3-6 oz cream cheese, softened (the recipe called for 3oz cream cheese but the frosting was a little sweeter and less cream cheese flavor than I like so I would use 6 oz cream cheese but if you don't like the cream cheese flavor do 30z).
1 teaspoon vanilla extract
3 and 3/4 cups confectioners' (powdered) sugar
2-3 teaspoons milk
3/4 - 1 cup chopped walnuts depending on how nutty you like the frosting

1) In a large mixing bowl, combine the eggs, sugar and oil. Combine the flour, cinnamon, baking soda, baking powder, salt, and nutmeg; beat into egg mixture. Stir in Carrots. The batter will be thick but should not be lumpy.

2) Pour into two greased and floured 9-in. round baking pans. Bake 350 degrees for 35-40 minutes or until a toothpick inserted near center comes out clean. Cool 10 minutes before removing to wire racks to cool completely.

3) For frosting, in another medium mixing bowl, cream butter and cream cheese. Beat in the vanilla. Gradually beat in confectioners' sugar. Add enough milk to achieve the desired spreading consistency. Stir walnuts into remaining frosting.

Enjoy!