Comida Kraft
Recipe Box

Carrot Cake with Conchita's Icing

 bedriyah
Prep Time
0
min.
Total Time
5
hr.
Servings

0

What You Need

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Make It

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  • Prepare 9 inch round non-stick cake pans with cooking spray, set aside. Combine dry ingredients. Whisk wet ingredients; adding one egg at a time. Fold in grated carrots & chopped walnuts.
  • Divide evenly into 2 round cake pans & bake for 30 min at 350 degrees F. Oven temps may vary. Cake is done when inserted toothpick comes out clean.
  • Icing: Stir softened cream cheese & butter together until combined. Add sugar & almond extract, stirring until combined to a smooth consistency. Refrigerate until cake has completely cooled.

Notes

Keep cake refrigerated until serving time as the icing will become slightly melted. Refrigerate any leftover cake, if there is any!

Ratings & Reviews

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