Winning Carrot Cake Recipe

By Reader's Digest Editors

Reader's Digest employee April Griffin scored top honors with this recipe at a company baking contest.

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Quick look

•     prep 30 min        
•     cook 40 min
•     serves 12

Ingredients

•     2 cups flour
•     2 cups sugar
•     1 teaspoon baking powder
•     1 teaspoon baking soda
•     1 teaspoon salt
•     1 teaspoon cinnamon
•     3 cups shredded carrots
•     1 cup oil
•     4 eggs
•     1 cup chopped walnuts
•     1 cup raisins

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Frosting

•     12 ounces cream cheese (softened)
•     1/2 cup butter
•     2 teaspoons vanilla
•     4 cups sifted confectioners’ sugar (if you want a thicker frosting, slowly increase confectionery   sugar)

How to make it

1. Preheat oven to 325°F.

2. Grease and flour two 9-inch cake pans.

3. In a large bowl, combine the first 6 ingredients and then the next 3. Beat with an electric mixer at medium speed for 2 minutes. Stir in walnuts and raisins.

4. Pour into prepared cake pans. Bake at 325°F for 40 minutes or until done.
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To Make Frosting

1. In a medium bowl, beat cream cheese, butter and vanilla until light and fluffy.

2. Gradually add confectioners’ sugar and beat until smooth.

3. When cake layers are cool, frost top of one layer. Place second layer on top of first layer, then frost top and sides of cake.

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