This is BY FAR the best carrot cake I have ever made. I love the consistency and the little crunch of the nuts. The frosting recipe makes 4 cups which was a little much for my family.
1 1/2 cups sugar
1 cup vegetable oil
3 dollops sour cream
2 cups flour
2 tsps cinnamon
1 tsp baking soda
1 tsp vanilla
1/2 tsp salt
3 cups grated carrots
1 cup chopped walnuts
Preheat oven to 350 degrees F.
In a bowl mix together the sugar, vegetable oil, and sour cream.
Add the flour, cinnamon, baking soda, vanilla, and salt. Mix until smooth.
Fold in the carrots and walnuts.
Pour into a greased 9x13" or two 9" round cake pans.
Bake the 9x13 for 40-45 min or the round pans for 30-35 min, or until a toothpick inserted in the center comes out clean.
Let cool at least 1 hour before frosting.
Cream Cheese Frosting
1 package (8 oz) cream cheese, softened
1/4 cup butter, softened
2 tsps milk
1 tsp vanilla
4 cups powdered sugar
Beat cream cheese, butter, milk and vanilla until smooth.
Slowly add the powdered sugar one cup at a time.
Beat until very smooth.
