Mama Dip's Carrot Cake

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• 2 1/4 cups self-rising flour
• 1 teaspoon baking soda
• 1 1/2 teaspoons ground cinnamon
• 2 cups sugar
• 1 cup vegetable oil
• 4 large eggs
• 3 cups grated carrots
• 1 1/2 cups chopped walnuts, toasted and divided
• 2 (8 ounce) packages cream cheese, softened
• 1/2 cup butter, softened
• 1 (16 ounce) box powdered sugar
• 1 teaspoon vanilla extract

Recipe

• 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.