Start Your Ovens: The Best Carrot Cake

I made this cake last month when my parents, brother and niece and nephew came to Bristol for a visit. It was a huge hit, especially with the kids. This recipe is from "Start Your Ovens: Cooking the Way it Ought'a Be," the official cookbook of the Bristol Motor Speedway.

The Best Carrot Cake

2 cups flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
1 teaspoon nutmeg
2 cups sugar
1 ½ cups vegetable oil
4 eggs
3 cups grated carrots
½ cup chopped nuts (I used walnuts)

Sift the flour, baking soda, cinnamon and nutmeg into a bowl and mix well. Combine the sugar, oil and eggs in a bowl and mix well. Add the flour mixture to the sugar mixture and stir until blended. Stir in the carrots and nuts.

Spoon the batter into two greased and floured 10-inch cake pans or three greased and floured 8-inch cake pans. Bake at 350 degrees for 25-30 minutes or until the layers test done. Cool in pans for 10 minutes. Remove to wire racks to cool completely.

I used a Bundt pan and cooked the cake for about 40-45 minutes.

Cream cheese frosting

3 cups powdered sugar
8 ounces cream cheese, softened
Evaporated milk

Combine the powdered sugar and cream cheese in a mixing bowl. Beat until creamy, scraping the bowl occasionally. Beat in enough evaporated milk, 1 tablespoon at a time, to achieve spreading consistency. Spread the frosting between the layers and over the top and sides of the cake. Yield: 10-12 servings.