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Best of class Carrot cake
This carrot cake is moist and delicious and does not contain every spice from the
cupboard, pineapple, coconut or nuts which but it does have everyones favorite:
cream cheese frosting; all of which went a long way to help me win a bake off

Ingredients

For the cake
2 cups
Self rising flour
2 teaspoons ground cinnamon
2 cups sugar
1 1/2 cups vegetable oil
4 large eggs
3 cups grated carrots (see Note)
3/4 cup golden raisins
3/4 cup pitted chopped dates

For the cream cheese frosting
16 ounces cream cheese, at room temperature
1 cup butter, at room temperature
2 pounds confectioners sugar
1 tablespoons clear vanilla extract

Method
Place oven rack in center position and heat oven to 350 degrees Fahrenheit. Spray 2 9
inch round baking pans with cooking spray, line with parchment rounds, spray again
and set aside

Sieve the flour, cinnamon and sugar into a large bow. Add the oil and eggs, mix until
blended, then stir in the carrots, raisins and dates, and currants

Divide the batter evenly between the prepared pans. Give them a rap on the counter
to remove any air bubbles

Bake 40 to 45 minutes until the cakes just begin to pull away from the sides of the pans

Cool cakes too room temperature before removing from pans

Beat cream cheese and butter together in a large bowl. Sprinkle in the sugar in 3 or 4
additions and beat well. Add the vanilla and beat to incorporate. Fill and frost the
cakes

Note
A 1 pound bag of baby cut carrots equals 3 cups grated. Tumble the baby cut carrots
into the bowl of a food processor fitted with the metal chopping blade. Turn the
machine on and let it process the carrots into a fine and even shred