Carrot Cake with Cream Cheese Frosting

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:

1. Pre-heat oven.
2. Grease and flour two 8” round cake pans.
3. Beat sugar, oil and eggs on low speed until blended.
4. Add flour, cinnamon, baking soda, vanilla and salt; beat on low speed 1 minute.
5. Fold in carrots and nuts.
6. Pour into prepared pans.
7. Bake until layers test done.
8. Cool 10 minutes.
9. Turn out onto wire rack to cool completely.

Frosting:

1. In a medium bowl, beat cream cheese, butter, milk and vanilla on low speed until smooth.
2. Gradually beat in confectioners’ sugar one cup at a time until smooth and spreadable.