Ingredients

The following ingredients have 4 Servings
  • 1 1/2 cups Gold Medal™ all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 eggs, slightly beaten
  • 1 1/4 cups packed brown sugar
  • 3/4 cup vegetable oil
  • 1 1/2 cups shredded peeled carrots (3 medium)
  • 1/2 cup chopped walnuts
  • 1/3 cup butter
  • 12 oz (1 1/2 packages) cream cheese, softened
  • 1 teaspoon vanilla
  • 2 1/2 cups powdered sugar

Instruction

  • Heat oven to 350°F. Spray bottom and sides of 15x10x1-inch pan with cooking spray. In small bowl, mix flour, cinnamon, baking powder, baking soda and salt; set aside.
  • In large bowl, beat eggs, brown sugar and oil with whisk until well blended. Beat in flour mixture until batter is smooth. Stir in carrots and walnuts. Spread batter evenly in pan. Tap pan on counter 2 or 3 times to eliminate air bubbles from batter.
  • Bake cake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
  • In 1-quart saucepan, heat butter over medium heat 5 to 8 minutes, stirring frequently, until light golden brown. Watch carefully because butter can brown and then burn quickly. Remove from heat. Pour into large bowl; cool 15 minutes.
  • Beat cream cheese into browned butter with electric mixer on medium speed until smooth. Beat in vanilla. On low speed, beat in powdered sugar, 1 cup at a time, until frosting is smooth and creamy, scraping side of bowl occasionally. Spread on top of cake. To serve, cut into 6 rows by 4 rows. Store loosely covered in refrigerator.