dessert: Olson Oh-So-Good Carrot Cake

Olson Oh-So-Good Carrot Cake

Ingredients
1 stick butter
1 c granulated sugar
2/3 c all-purpose flour
2/3 tsp baking soda
2/3 tsp ground cinnamon
1/3 tsp salt
1 large egg
4 T sour cream
1 cup carrots, grated and then chopped in Cuisinart
Cream cheese frosting (recipe below)

Directions
Preheat the oven to 350 degrees F.
Pam a 9-inch cake pans. Place parchment paper on bottom of pan and spray paper with additional Pam.
In a large bowl, cream the butter with an electric mixer. Add the sugar and beat. Sift together the flour, baking soda, cinnamon, and salt.
Add the dry ingredients, alternating with the egg and sour cream, beating well after the addition of each. Add the vanilla extract and mix. Add the carrots and beat on medium speed until well incorporated, about 2 minutes.
Pour into the cake pan and bake until set and a cake tester inserted into the middle comes out clean, 25 to 30 minutes. Remove from the oven and let rest in the cake pan for 10 minutes. Invert onto wire rack, remove from the pan, and let cool.
Torte the cake into 2 layers. Put large dollop of cream cheese frosting between layers of the cake and smooth. Restack the cake layers. Cover with remaining cream cheese frosting.

Cream Cheese Frosting
6 oz cream cheese
1 stick butter
2 tsp vanilla
1 lb powdered sugar, sifted
Cream butter and cream cheese together. Add vanilla and powdered sugar. Mix until smooth and fluffy.