Ingredients
- 3 eggs
- 3 carrots (grated)
- 500 gr confectioners sugar
- 270 gr butter softened
- 250 gr flour
- 200 gr sugar
- 160 ml milk
- 60 gr walnuts coarse (chop)
- 110 ml cream cheese softened
- 30 gr walnuts (finely chopped)
- 28 gr brown sugar (light)
- 5 gr cinnamon
- 5 gr baking powder
- 4 gr vanilla extract
- 1 gr salt
Preheat oven to 350. Grease 23 cm 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.