BEST-EVER CARROT AND WALNUT CAKE
2 1/3 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
1 1/2 cups (3 sticks) butter, softened
2 cups granulated sugar
2 teaspoons vanilla extract
4 large eggs, at room temperature
3 cups grated carrots
1 1/2 cups chopped walnuts
1/3 cup raisins
CREAM CHEESE FROSTING
1 package (8 oz) cream cheese, softened
1/3 cup butter, softened
21/2 cups confectioners' sugar
1 tablespoon finely grated lemon zest
2 teaspoons fresh lemon juice
walnut halves, to decorate
Preheat the oven to 350°F . Butter and flour a 9-inch springform pan .. Stir
together the flour, cinnamon, baking powder, baking soda, ginger, nutmeg,
cloves, and salt in a large bowl. . Beat the butter, sugar, and vanilla in a
large bowl with an electric mixer at medium speed until creamy. . Add the
eggs, one at a time, just until blended after each addition .. With mixer at
low speed, gradually beat in the dry ingredients .. Stir in the carrots,
walnuts, and raisins .. Spoon the batter into the prepared pan.· Bake for
45-55 minutes, or until a toothpick inserted into the center comes out clean
.. Cool the cake in the pan for 10 minutes. Loosen and remove the pan sides.
Invert the cake onto a rack. Loosen and remove the pan bottom and let cool
completely .. Cream Cheese Frosting: With mixer at medium speed, beat the
cream cheese, butter, confectioners' sugar, and lemon zest and juice in a
large bowl until creamy .. Spread the cake with the frosting. Decorate with
walnut halves. Makes one 9-inch cake Prep: 40 min .. Cooking 45-55 min. .
Level: 1· Keeps: 2-3 days
Reader's Digest Cakes
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