1 C. walnuts, chopped
6-8 medium carrots, peeled & shredded
2 C. sugar
2 C. flour
2 t. baking soda
1 t. cinnamon
1 t. salt
1 C. oil
1 t. vanilla
5 eggs
Cream Cheese Frosting
This recipe is originally designed for a food processor but it could also be done with other kitchen tools.
Insert steel blade into work bowl, add nuts. Process with pulse switch until coarsely chopped. Remove nuts from work bowl, set aside. Insert shredding disc and shred carrots into the bowl. Remove from work bowl, set aside. Reinsert steel blade into work bowl. Add sugar, flour, baking soda, cinnamon and salt. Pulse dry ingredients 4 to 5 times to mix. With food processor running, slowly pour oil and vanilla through the feed tube.
With food processor running, add eggs one at a time. Remove cover, add nuts and carrots to batter. Cover and pulse 8 to 10 times or until nuts and carrots are evenly distributed.
Pour batter into a greased and floured 9×13 pan. Bake in preheated 350 degree oven for 40-50 min. or until wooden toothpick comes out clean. Cool and frost with cream cheese frosting.
Cream Cheese Frosting:
1 pkg. cream cheese, quartered (8 oz.)
1/2 C. butter, quartered (1 stick)
1 t. vanilla
2 C. powdered sugar
Insert steel blade into work bowl, add cream cheese, butter and vanilla. Process until smooth. Add sugar and process until light and fluffy. Frost carrot cake. Makes 15 to 20 servings.