Blue Ribbon Carrot Cake

This recipe comes from Barbara Eldridge,a member of South River EMC. "I won my first blue ribbon with it. It also won the Judges’ Choice Award of the entire bake-off at the 2009 and 2011 Clinton Harvest Festival. I use fresh ingredients and California carrots."

2 2/3 cups white sugar
3 cups self-rising flour
1 teaspoon cinnamon
1 teaspoon soda
3 cups grated carrots
1 1/2 cups oil
4 eggs

Mix ingredients together and bake in three prepared cake layer pans on 325 degrees for around 25 minutes or until tested done. Cool completely.

Cream cheese icing

12 ounces cream cheese, room temperature
1 1/2 sticks butter, softened
Around 4 cups powdered sugar
2 teaspoons pure vanilla (clear)
Toasted English walnuts to cover the side of the cake.

Mix cream cheese and butter together; add powdered sugar gradually until thoroughly mixed. Add vanilla. Spread icing between layers and over outside of cake.

Option: Put walnuts to cover the side of the cake.