EASY FROSTED CARROT CAKE

Easy Frosted Carrot Cake image

This simple cake, which is my mother's recipe, stays moist for quite a while. In was always my favorite at harvesttime when I was a child. -Muriel Jones, Hythe, Alberta

Provided by Taste of Home

Time 1h

Yield 6-8 servings.

Number Of Ingredients 16

Ingredients

1 cup all-purpose flour
1/2 cup sugar
1/2 cup packed brown sugar
1 teaspoon baking soda
1 teaspoon ground allspice
1/4 teaspoon salt
1/2 cup vegetable oil
2 large eggs
1-1/2 cups finely grated carrots
FROSTING:
2 tablespoons butter, softened
2 ounces cream cheese, softened
1 cup confectioners' sugar
1/2 teaspoon vanilla extract
2 to 4 teaspoons whole milk
2 tablespoons chopped walnuts, optional

Steps:

In a large bowl, combine the flour, sugars, baking soda, allspice and salt. Beat in vegetable oil. (Batter will be stiff.) Add eggs, one at a time, beating well after each addition. Stir in carrots. , Pour into a greased 8-in. square baking dish. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes our clean. Cool on a wire rack. , For frosting, in a small bowl, cream butter and cream cheese until smooth. Gradually beat in confectioners' sugar and vanilla. Add enough milk to achieve spreading consistency. Spread over cake. Sprinkle with chopped walnuts if desired. Store, covered, in the refrigerator.

Nutrition Facts : Calories 427 calories, Fat 22g fat (6g saturated fat), Cholesterol 69mg cholesterol, Sodium 311mg sodium, Carbohydrate 56g carbohydrate (41g sugars, Fiber 1g fiber), Protein 4g protein.