Carrot Cake - Serves 8-10

From: Taste of Colorado by Michele Morris / The Bradley Boulder Inn, Boulder / Katie Coble

Serves 8-10

Ingredients:

Cake:
4 large eggs
1 1/2 cups canola oil
2 1/4 cups sugar
1 tablespoon vanilla extract
1 1/2 cup walnuts (JR: or try pecans)
1 cup shredded carrots (about 2 large carrots)
3 cups flour
1 teaspoon salt
1 teaspoon baking soda
3/4 teaspoon baking powder
1 tablespoon cinnamon (JR: fresh Vietnamese works wonders)

Frosting
8 ounces cream cheese, at room temperature
1 teaspoon vanilla extract
1 pound powdered sugar (JR: start with 1/2 and make to taste)

For the cake:
Preheat the over to 350 degrees. Lightly beat the eggs in a large mixing bowl using an electric mixer, and then add the oil, sugar, and vanilla and mix together. Mix in the walnuts and carrots. Add the flour, salt, baking soda, baking powder, and the cinnamon; beat until combined, but do not over-mix.

Spray a 12-cup Bundt pan with cooking spray and pour the batter into the prepared pan. Set the pan on the center rack of the oven and bake until the edges of the cake have pulled away from the side of the pan and a toothpick inserted in the center comes out clean, about 45 to 55 minutes. (JR: I found 55 works in our oven at 6,035').

Cool the cake in the pan for 15 minutes, and then turn the cake on a wire rack and let cool completely, at least 3 hours.

For the frosting:
Beat all ingredients together until creamy and spreadable. If desired, add small amounts of water to thin the frosting and use as a glaze (JR: about 2-3 tsp). Frost or glaze the cake with the cream cheese frosting.