- For Cake:
- 2 eggs
- 1 cup sugar
- 3/4 cup grapeseed oil
- 1/2 teaspoon vanilla extract
- 1 cup all-purpose flour, sifted
- 1 teaspoon baking soda
- 1/2 teaspoon ground allspice
- 1/2 teaspoon salt
- 2 medium carrots, finely grated
- 1/2 cup chopped walnuts
- For Icing:
- 2 tablespoons softened butter
- 2 ounces cream cheese
- 1 tablespoon grated lemon zest
- 1 1/2 cups confectioners' sugar, sifted
Preheat the oven to 350 degrees F. Butter an 8-inch loaf or ring pan.
FOR THE CAKE: Combine the eggs, sugar, oil, vanilla and all the dry ingredients in a bowl. Beat until it is a smooth consistency. Stir in the carrots and walnuts. Pour the mixture into the prepared pan. Bake for 45-50 minutes, or until a skewer inserted in the middle of the cake comes out clean. Turn the cake out onto a wire rack to cool completely.
FOR THE ICING: Beat the butter and cream cheese together until creamy. Mix in the lemon zest and sugar, and beat until smooth.
Cover the cooled cake with the icing and serve immediately.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
461 calories; 25g total fat; 55mg cholesterol; 278mg sodium; 57g carbohydrates; 1g fiber; 4g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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