Recipe Train

Eric Conklin’s carrot cake with cream cheese frosting is a compilation of several recipes from local charity cookbooks. The recipe won first place at the 2007 Phillips County Fair.

Carrot cake with cream cheese frosting

CAKE:
    1 cup butter
    2 cups sugar
    4 large eggs
    2 cups flour
    2 teaspoons baking soda
    1 1/2 teaspoons nutmeg
    2 teaspoons cinnamon
    1 teaspoon salt
    2 teaspoons vanilla
    4 cups grated carrots
    3/4 cup chopped nuts (optional)
    1/2 cup raisins (optional)
    
FROSTING:
    24 ounces cream cheese, softened
    12 ounces powdered sugar
    12 ounces crushed pineapple, drained
    2 teaspoons vanilla
    6 ounces butter, softened

    Cream butter and sugar until light and fluffy. Add eggs one at a time. Sift flour, soda, cinnamon, nutmeg and salt together and add to mixture. Add vanilla, carrots, nuts and raisins.
    Mix well. Pour into two 8-inch greased round cake pans and bake at 325 degrees for 55-60 minutes (or pour into four 8-inch round cake pans and bake at 325 degrees for 23-28 minutes). Cool.
    Beat cream cheese and butter until smooth. Add powdered sugar and beat until fluffy. Stir in pineapple and vanilla. Chill for half an hour or until reaching spreading consistency.
    Yield: 1 carrot cake

Next stop on the recipe train: Pat Warren’s almost pizza
Chugga chugga chew chew!