Prize Winning Carrot Cake

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This recipe again comes from my mother-in-law. It earned its title from when Jeremy's aunt entered into the county fair baking contest and it won first prize. :) It really is very delicious. I had never been a huge carrot cake fan but every time I've made this it has been fantastic and I've loved every bite. In the past I've made it in a 9x13 pan, but for Easter I made it in two 9" rounds and it worked great! Either way is delicious.


Carrot Cake

1 c. oil
3 eggs
2 1/4 c. sugar
2 c. grated carrots
1 20 oz. can crushed pineapple
1 tsp. vanilla
2 1/2 c. flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
1 c. chopped walnuts or pecans (plus more for the topping if you like)

Mix together oil, eggs, sugar, carrots, pineapple and vanilla. Add the rest of the ingredients. Pour into a 9x13 pan or two 9" round cake pans that have been rubbed with butter and dusted with flour. Bake in 350 degree oven for about an hour for 9x13 or 40-45 minutes for 2 rounds. Cool before icing.

Icing
1 cube butter (1/2 cup)
1 8 oz. package cream cheese
1 lb. powdered sugar
1 tsp. vanilla
Few drops of milk until correct consistency

Mix until smooth and creamy and spread after cake cools. Sprinkle cinnamon on top or put some nuts on the top, if desired. Also spread in between the two layers if you're doing 2 rounds. This will make a ton so you'll probably have some leftover.

Also, you can double the cake recipe and bake it in a jelly roll pan. There will be no need to double the icing however, because it makes plenty!