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Categories:
sugar canola oil eggs flour baking soda ground cinnamon ground ginger salt carrots walnuts Maple-Cream Cheese Icing
Viewed: 68 - Published at: 5 years agoIngredients
- 2 cups sugar
- 1 cup canola oil
- 4 large eggs
- 2 cups all purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon salt
- 4 cups finely grated peeled carrots
- 1 cup walnuts, toasted, chopped
- Maple-Cream Cheese Icing
Method
- Position rack in center of oven and preheat to 350F.
- Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides.
- Using electric mixer, beat sugar, oil and eggs in large bowl until well blended.
- Add flour, baking soda, cinnamon, ginger and salt; beat until blended.
- Stir in carrots and walnuts.
- Divide batter between pans.
- Bake cakes until tester inserted into center comes out clean, about 32 minutes.
- Cool cakes in pans on rack 15 minutes.
- Run small knife between pan sides and cakes to loosen.
- Turn cakes out onto racks; cool completely.
- Place 1 cake layer, flat side up, on platter.
- Spread 1 cup icing over.
- Top with second cake layer, flat side down.
- Spread remaining icing over top and sides of cake.
- Refrigerate cake 1 hour or up to 1 day.
- Serve at room temperature.
