Book club meeting. Mother's Day brunch. A well-deserved raise. Cream cheese frosting is always the answer.

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Ingredients

Directions

  • Let eggs stand at room temperature for 30 minutes. Preheat oven to 350°. Grease a 6x3-inch springform or round cake pan. Line bottom with parchment paper; grease again. Set aside. (If available, prepare three pans.)

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  • In a medium bowl, stir together flour, granulated sugar, baking powder, cinnamon, baking soda and salt; set aside. In a small bowl, lightly beat eggs. Stir in carrot and oil. Stir egg mixture into flour mixture until combined. Spread one-third of the batter in the pan. Chill remaining batter (or spread it in the other two pans, if using).

  • Bake for 20 minutes or until a wooden toothpick inserted near center comes out clean. Cool cake in pan on wire rack for 10 minutes. Run knife around cake to loosen. Remove cake from pan; gently peel off paper. Cool completely on wire rack. If using one pan, wipe it clean and bake two more layers with remaining batter.

  • For frosting: In a medium bowl, beat cream cheese, butter and vanilla with an electric mixer on medium speed until light and fluffy. Gradually beat in powdered sugar to reach spreading consistency.

  • To assemble, place one cake layer, bottom side up, on a platter. Spread with about one-third of the frosting. Repeat with another cake layer and another one-third of the frosting. Top with the remaining cake layer, rounded side up, and remaining frosting. Sprinkle with walnuts. Store, covered, in the refrigerator.

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If you only have one sprigform pan, chill 2/3 of the batter while the first cake layer bakes. After baking, wipe out pan, repeat step one, spread another 1/3 of batter into pan, bake as directed. Repeat for the 3rd cake layer.

Nutrition Facts

595 calories; 28 g total fat; 77 mg cholesterol; 304 mg sodium. 83 g carbohydrates; 6 g protein;

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