Carrot Cake with Black Walnut Frosting
Perfectly finishes the perfect dinner.
Yield: Serves 12
Ingredients
Cake
- 1 cup granulated sugar
- 3 eggs
- 2/3 cup grapeseed oil
- 1 tsp. vanilla extract
- 1 1/2 cups all-purpose flour
- 2 tsp. ground cinnamon
- 1/2 tsp. ground cloves
- 1/2 tsp. nutmeg
- 1/2 tsp. allspice
- 1/2 teaspoon salt
- 1 tsp. baking powder
- 1 1/2 tsp. baking soda
- 2 cups finely-grated carrots
- 1 cup walnuts, chopped
Frosting
- 1- 8oz. package cream cheese
- 1/3 cup butter (room temperature)
- 2 1/2 cups powdered sugar
- 1/2 tsp. black walnut extract or another flavoring (butter pecan, butter nut)
- 1/2 tsp. vanilla nut extract
Instructions
- Preheat oven to 350 degrees F
- Spray two 8- or 9-inch round pans (2 inches tall) with cooking spray and dust with flour
- Combine sugar, oil and eggs and beat for one minute
- Mix in vanilla
- Mix in all remaining ingredients except carrots and nuts
- Beat about one minute
- Fold in carrots and nuts
- Pour into pans and bake for 30 minutes
- Let cool before frosting
Frosting
- Beat butter, cream cheese and extracts until smooth
- Add powdered sugar, 1/2 cup at a time and beat until frosting reaches a spreading consistency
- Frost between layers and on top of cake
Alternatives
- Add golden raisins or pineappl
- Substitute 2 cups shredded zucchini in place of the shredded carrots
