Blue Ribbon Carrot Cake

desserts

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Ingredients

2⅔ cups white sugar

3 cups self-rising flour

1 teaspoon cinnamon

1 teaspoon soda

3 cups grated carrots

1½ cups oil

4 eggs

12 ounces cream cheese, room temperature

1½ sticks butter, softened

Around 4 cups powdered sugar

2 teaspoons pure vanilla (clear)

Toasted English walnuts to cover the side of the cake.

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

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.

Recipe Courtesy Of

Barbara Eldridge, a member of South River EMC.

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With lemon icing

with pressed flowers