Carrot Cake with Cream Cheese Frosting

 

1 1/2

cups granulated sugar

1

cup vegetable oil

3

eggs

2

cups Gold Medal® all-purpose flour

2

teaspoons ground cinnamon

1

teaspoon baking soda

1

teaspoon baking powder

1

teaspoon vanilla

1/2

teaspoon salt

3

cups shredded carrots (5 medium)

1

cup coarsely chopped nuts

1

package (8 oz) cream cheese, softened

1/4

cup butter or margarine, softened

2

to 3 teaspoons milk

1

teaspoon vanilla

4

cups powdered sugar

• 1 Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan with shortening or cooking spray; lightly flour.
• 2 In large bowl, beat granulated sugar, oil and eggs with electric mixer on low speed about 30 seconds or until blended. Add flour, cinnamon, baking soda, baking powder, 1 teaspoon vanilla and the salt; beat on low speed 1 minute. Stir in carrots and nuts. Pour into pan.
• 3 Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
• 4 In medium bowl, beat cream cheese, butter, milk and 1 teaspoon vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable. Frost cake. Store covered in refrigerator.