Ingredients
- 3 eggs
- 3 carrots (grated)
- 2 1/2 cups confectioners sugar
- 1 1/8 cup butter softened
- 2 cups flour
- 1 cup sugar
- 5/8 cup milk
- 1/2 cup walnuts coarse (chop)
- 4 ounces cream cheese softened
- 1/4 cup walnuts (finely chopped)
- 2 tablespoons brown sugar (light)
- 2 teaspoons cinnamon
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Preheat oven to 350. Grease 9" round cake pan. Dust with flour; tap out excess.
Mix together flour, cinnamon, baking powder & salt. Beat together butter & sugar at medium speed until light & fluffy. Add eggs, 1 at a time, beating well after each. At low speed, alternately beat flour mixture & milk into butter mixture. Stir in carrots & nuts. Pour batter into prepared pan. Bake cake until top springs back when lightly touched & a toothpick inserted in center comes out clean, about 40 min. Transfer pan to wire rack to cool for 10 min. Turn cake out onto rack to cool completely. Prepare icing: Beat together butter & cream cheese at med speed until completely smooth. Beat in vanilla. Beat in confectioners sugar until well blended. To prepare topping, mix together nuts & brown sugar. Place cake on serving plate. Spread icing over top & sides. Sprinkle with nut topping mixture.
