2 cups sugar
1-1/2 cups canola oil
4 large eggs, room temperature
2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
1-1/2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
3 cups shredded carrots (about 6 medium)
1 cup chopped walnuts
FROSTING:
1 package (8 ounces) cream cheese, softened
1/4 cup butter, softened
3 cups confectioners' sugar
1. Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan.
2. Beat first 4 ingredients until well blended. Whisk together flour, baking soda, salt and cinnamon; gradually beat into sugar mixture. Stir in carrots and walnuts.
3. Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 50 to 60 minutes. Cool in pan 10 minutes before removing to a wire rack; cool completely.
4. For frosting, beat cream cheese and butter until smooth. Gradually beat in confectioners' sugar. Spread over cake.
TOTAL TIME: Prep: 30 min. Bake: 50 min. + cooling
YIELD: 16 servings.
Nutrition Facts
1 piece: 593 calories, 35g fat (7g saturated fat), 68mg cholesterol, 292mg sodium, 67g carbohydrate (49g sugars, 2g fiber), 6g protein.