Frank's Recipes! Carrot Cake with Cream Cheese Hard Sauce

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Carrot Cake with Cream Cheese Hard Sauce

Serving Size : 12

1 1/2 Cups flour
2 1/4 Teaspoons ground cinnamon
1 1/2 Teaspoons baking soda
3/4 Teaspoon ground nutmeg
1/2 Teaspoon salt
1 1/2 Cups sugar
1 Cup vegetable oil
2 eggs
4 Medium carrots, grated
1 Cup walnuts, coarsely chopped

Cream Cheese Hard Sauce
3 Ounces cream cheese, softened
1/4 Cup butter or margarine, softened
1 Teaspoon vanilla extract
1 1/2 Cups confectioner's sugar, sifted

Combine flour, cinnamon, baking soda, nutmeg, and salt; set aside. In a large bowl beat together sugar, oil, and eggs. Stir in carrots and nuts. Add dry ingredients; mix to combine thoroughly. Lightly butter a ceramic or plastic fluted tube pan. Spoon in batter. Elevate pan on an inverted dish or plastic trivet. Microwave on 50% power 18 to 24 minutes, rotating pan a half turn, if necessary, for even cooking. Cake will pull away slightly from the side of the pan when done, and a skewer inserted in the center will come out clean. Cool slightly before inverting onto a serving plate. Serve with Cream Cheese Hard Sauce.

Cream Cheese Hard Sauce
With an electric mixer or by hand, cream together cream cheese, butter, and vanilla. Gradually beat in confectioners' sugar until smooth. To make in food processor: Process cream cheese, butter, and vanilla. Add sugar all at once and process a few seconds. Cover and refrigerate to cool. Serve cool but not thoroughly chilled or sauce will be too hard to spoon and spread.

Makes about 2 cups.

NOTE:
This recipe is ideal for microwave baking: It doesn't need surface browning, it's made with oil, and it bakes in a round container. You can grate the carrots in a food processor.