PRIZEWINNING CARROT CAKE
2 c. sugar
1-1/2 c. vegetable oil
2 tsp. baking soda
1 tsp. salt
2 c. sifted flour
3 tsp. cinnamon
3 c. finely grated carrots
2 tsp. vanilla extract
Cream oil and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Blend in vanilla.
Sift dry ingredients together; add to creamed mixture
blending well. Bake in three 8" greased and floured pans for 40 minutes in a preheated 325° oven. Layers will not rise high in center. They remain rather even on top.
Cool 10 minutes in pan and turn out onto a cooling rack. Cool and frost with cream cheese frosting. This cake and frosting freezes well.
Cream Cheese Frosting
2 (8-oz.) pkg. cream cheese, softened
1 tsp. vanilla
1/2-1 c. butter, softened
2 lbs. confectioners sugar
Beat cream cheese until softened and no lumps. Add softened butter. Gradually mix in confectioners sugar and vanilla. If you want a softer frosting, use the full amount of the butter. I use the smaller amount of butter for a stiffer frosting so that it can be piped onto cake.
Note: This cake took first prize in 1990 at the Offutt Air Force Base commissary contest. This would be more impressive if you didn't know that only 6 cakes were entered...BUT I beat out the previous years winner, and there were 50 contestants that
year. The funny thing is, I'm not a fan of carrot cake, but every time I made this, those who are ask for the recipe. Sometimes SELF is denied so others will be blest. :-)