Jones Prize-Winning Carrot Cake

This cake sold for top dollar every year at our ward girl's camp dessert auction fundraisers!! Makes good cupcakes as well!

Cake:

·       2 cups all-purpose flour

·       2 cups sugar

·       1 cup oil

·       3 cups grated carrots

·       4 eggs

·       2 tsp. cinnamon

·       1 ½ tsp. salt

·       1 ½ tsp. baking soda

Frosting:

·       1 box confectioner’s sugar (3 ¾ cups)

·       ¾ stick butter, softened

·       1 (8 oz.) pkg. cream cheese, softened

·       ¾ cups chopped pecans

·       ½ cup shredded coconut

·       1 tsp. vanilla

Cake: Preheat oven to 325°. Combine dry ingredients. Add oil; mix well. Stir in eggs one at a time, mixing well with each addition. Stir in carrots. Grease and flour cake pans. For 3 (8-in.) cake pans, bake 25 min. For 2 (9-in.) cake pans, bake 30 min.

Frosting: Mix sugar, butter, cream cheese, and vanilla until smooth. Stir in pecans and coconut. Add between layers and on top of cake.