Recipe by Karen Haldeman, Cincinnati, Ohio
First place, Cakes (Carrot), 2018
Baking temperature: 350º F
Baking time: 30 - 35 minutes
Yield: 1, 2-layer 8" cake
Ingredients
Cake:
- 1 ½ cups Domino brown sugar
- 1 cup vegetable oil
- 3 large eggs
- 2 cups unbleached flour
- 2 tsp. ground cinnamon
- 1 tsp. baking soda
- 1 tsp. vanilla
- ½ tsp. salt
- 3 cups shredded carrots (5 medium)
- 1 cup pecans coarsely chopped
Frosting:
- 1, 8 package of cream cheese, softened
- ¼ cup butter, softened
- 2-3 milk
- 1 tsp. vanilla
- 4 cups confectioners’ sugar
Instructions
Cake:
- Pre-heat oven.
- Grease and flour two 8” round cake pans.
- Beat sugar, oil and eggs on low speed until blended.
- Add flour, cinnamon, baking soda, vanilla and salt; beat on low speed 1 minute.
- Fold in carrots and nuts.
- Pour into prepared pans.
- Bake until layers test done.
- Cool 10 minutes.
- Turn out onto wire rack to cool completely.
Frosting:
- In a medium bowl, beat cream cheese, butter, milk and vanilla on low speed until smooth.
- Gradually beat in confectioners’ sugar one cup at a time until smooth and spreadable.