Conklin Carrot Cake

Because carrots are good for you!

#CarrotCake #Cake #BakeTheWorldABetterPlace #DefinitelyByDaniel

"A party without cake is just a meeting."

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Baking Tips:

1. Make sure you are using a quality butter! It doesn't need to be extravagant butter, but brands like 'Kerrygold' and 'Land O'Lakes' are my favorites.

2. Always sift your dry ingredients such as flour, sugar, salt and especially baking powder and baking soda. This will break up any lumps and make it easier to mix into other ingredients.

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Ingredients

• 2 1/2 Cups all-purpose flour

• 2 Tsp baking soda

• 2 Tsp baking powder

• 2 ½ Tsp cinnamon

• 1/2 Tsp salt

• 1 1/4 Cups vegetable oil

• 1 1/2 Cups sugar

• 1 Cup carbonated water (equal to 4 eggs)

• 1 Tsp vanilla extract

• 2 ½ Cups carrots (scraped and grated)

• 1 Cup chopped pecans (Optional)

• 1 Cup raisins (Optional)

Cream Cheese Frosting

8 oz. package cream cheese, softened

8 Tbsp butter, softened

3 ½ Cups powdered sugar

2 - 4 Tbsp whole milk (depending on consistency needed)

½ Tsp Rum extract

1 Tsp Vanilla extract

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Directions

Preheat oven to 350°F

1. In a large mixing bowl sift flour, baking soda, baking powder, cinnamon and salt.

   
   

2. In a small bowl, lightly whisk oil, sugar and vanilla (if using real eggs you may whisk them into the mixture at this point)

   
   

3. Add wet mixture to dry mixture and blend on low setting with mixer. Add ½ cup of carrots at a time as you continue to mix.

   
   

4. Next, fold in any nuts and/or raisins.

   
   

5. Pour in the carbonated water and slowly stir to combine.

   
   

6. Spray 2 round cakes pans or a 9 x 13 pan and pour in the batter. Bake for 35 to 40 minutes. Allow it to cool before frosting the cake.

Frosting

1. Whip cream cheese in mixer until fluffy

2. Add Extract

3. Lower mixer speed; add butter & milk

4. Add powdered sugar, mix until creamy

*5. Fold in any extra ingredients that you want. Refrigerate until ready to use.