Carrot Top Cake

Name: Carrot Top Cake
Ingredients: 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; 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

16 ingredients

10 steps

Ingredients

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
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

1

Preheat oven to 350 degrees.
2

Use one tablespoon of the vegetable oil to grease a 9- by 11-inch sheet pan.
3

In a large bowl, combine the remaining oil, sugar, carrots, walnuts, flour, baking powder, cinnamon, nutmeg and salt.
4

Stir to combine, then add eggs and mix well.
5

Pour the batter into the pan and cook for 45 minutes or until the cake is springy to the touch.
6

Remove from oven and cool, in pan.
7

To make the frosting, cream the butter, vegetable shortening and cream cheese with a wooden spoon or hand mixer.
8

Add the milk and vanilla extract.
9

Add the confectioners' sugar and stir until smooth.
10

When cake is cooled, frost.