Makes one regular loaf pan cake or 3 mini loaf pan cakes or 15 cupcakes.
The candied nuts are by far my favorite part of this cake!
Ingredients:
3/4 cup softened butter
3/4 cup brown sugar
3/4 cup white sugar
3 eggs
3/4 teaspoons baking soda
3/4 teaspoons baking powder
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
2 cups flour
1 cup shredded carrots
Frosting:
4 tablespoons softened butter
4 tablespoons softened cream cheese
2 tablespoons cream
1-2 cups powdered sugar, depending on how drippy you like it.
Candied walnuts:
3/4 cup chopped walnuts
1 tablespoon butter
1/4 cup sugar
Method:
Heat the oven to 325 degrees. Use a paddle attachment to cream together the butter and sugars until smooth and fluffy. Add the eggs and mix until fluffy. In a separate bowl mix together the flour, salt, baking soda, baking powder and cinnamon. Add the dry ingredients slowly while the mixer is on low speed. Once the flour is just combined add the carrots and mix until they are just dispersed. Do not over mix. Butter either your one large loaf pan or three mini loaf pans and line the bottoms with parchment paper. If making cupcakes use muffin liners. Bake the large loaf pan for 45-55 minutes, until a toothpick comes out clean. Bake the small loaf pans for 25-30 minutes, until a toothpick comes out clean and bake the cupcakes for 15-20 minutes.
Candied nuts:
Add nuts, sugar and butter to a non stick pan over medium heat. Cook for 3-5 minutes, until the sugar is no longer grainy and the color has turned a deep amber color. Stir frequently and be careful not to burn the nuts!
Frosting:
Whisk together the butter, cream cheese, cream and powdered sugar until smooth. Start with 1 cup of powdered sugar and add a little more at a time depending on how thick you like your icing.