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May 4, 2017

Carrot Cake with Cream Cheese Frosting

Washington State Fair Best Cake

Carrot Cake with Cream Cheese Frosting

2 cups flour (10 ounces)

2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon salt

2 teaspoons cinnamon

1 3/4 cup sugar

1 1/2 cups melted butter

2 teaspoons vanilla

4 eggs, beaten

1 (8 ounce) can crushed pineapple, divided

3 cups grated carrots (12 ounces)

 

Cream Cheese Frosting:

3 tablespoons crushed pineapple (from can)

1 (8-ounce) package cream cheese, room temperature

3/4 cup butter, room temperature

1 teaspoon vanilla

3 cups powdered sugar

1 cup chopped pecans

 

Preheat oven to 325 degrees F. In large bowl, sift flour, baking powder, baking soda, salt, and cinnamon. Add sugar, butter, vanilla, and eggs. Mix well. In large bowl, set aside 3 tablespoons of the pineapple (for the cream cheese frosting). Drain the remaining pineapple well, reserving the juice. Add the crushed pineapple and carrots to batter. Mix well. Generously grease and flour two 9-inch round layer cake pans. Divide the batter evenly between the two pans. Bake 45 minutes or until toothpick inserted in the center comes out clean. Allow to cool completely before carefully removing them from the pans.

Add the cream cheese, butter, and vanilla to the bowl with the 3 tablespoons reserved crushed pineapple. Mix well, then blend in the powdered sugar. While mixing, add small amounts of reserved pineapple juice (about 2-3  tablespoons), just until frosting is spreadable, but still quite thick. Spread on top of one cake layer. Add second cake layer. Spread frosting on entire top and sides of cake. By generous handfuls, press the chopped pecans onto the cake’s sides, all the way around, and evenly. Tip: Leave ample space around the cake and reapply nuts that drop off as needed.

-Recipe from The Blue Ribbon Group