“This is a recipe from Chapel Hill restaurant owner Mildred “Mama Dip” Council. It is an easy cake to make. I made this for my sister's birthday, and she loved it! I hope you enjoy it, too.”
READY IN:
1hr
YIELD:
1 cake
UNITS:
US

Ingredients Nutrition

Directions

  1. Cake:
  2. Sift together first 3 ingredients. Set aside. Line 3 lightly greased 9" round ake pans with parchment or waxed paper; lightly grease the paper.
  3. Beat sugar and oil at medium speed with an electric mixer until smooth. Add eggs, 1 at a time, beating until blended after each addition. Add flour mixture, beating at low speed just until blended and stopping to scrape down sides. Fold in carrots and 1 cup of nuts. Spoon batter evenly into prepared pans.
  4. Bake at 350 degrees for 30-35 minutes or until a wooden pick inserted in the center comes out clean. Cool in pans on wire rack for 10 minutes; remove from pans and cool completely on wire racks.
  5. Spread cream cheese frosting between layers and on top and sides of cake. Arrange remaining ½ cup of nuts around outer edge of cake. Cut with a serrated knife.
  6. Cream Cheese Frosting:
  7. Beat cream cheese and butter at medium speed of mixer until fluffy; gradually add in powdered sugar, beating well. Stir in vanilla.

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