Carrot Cake with Conchita's Icing - Kraft Recipes Top
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Carrot Cake with Conchita's Icing

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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.


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

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