Triple-Layer Carrot Cake with Cream Cheese
Categories: Desserts, Cakes
Yield: 10 Servings
2 c Sugar
1 1/2 c Vegetable oil
4 lg Eggs
2 c All purpose flour
2 ts Baking powder
2 ts Baking soda
1 ts Salt
1 ts Ground cinnamon
3/4 ts Ground nutmeg
3 c Finely grated peeled carrots (about 1 lb)
1/2 c Chopped pecans (about 1/2 oz)
1/2 c Raisins
4 c Powdered sugar
2 8-oz packages cream cheese, room temperature
1/2 c (1 stick) unsalted butter, room temperature
4 ts Vanilla extract
FOR CAKE: Preheat oven to 325'F. Lightly grease
three 9-inch diameter cake pans with 1 1/2-inch-high sides. Line
bottom of pans with waxed paper. Lightly grease waxed paper.
Using electric mixer, beat sugar and vegetable oil in bowl until
combined. Add eggs 1 at a time, beating well after each addition.
Sift flour, baking powder, baking soda, salt, cinnamon and nutmeg
into sugar and oil mixture. Stir in carrots, chopped pecans and
Pour batter into prepared pans, dividing equally. Bake until
toothpick inserted into center comes out clean and cakes begin to
pull away from sides of pans, about 45 minutes. Cool in pans on
racks 15 minutes. Turn out cakes onto racks and cool completely.
(Can be made 1 day ahead. Wrap tightly in plastic and store at
FOR FROSTING: Using electric mixer, beat all
ingredients in medium bowl until smooth and creamy.
Place 1 cake layer on platter. Spread with 3/4 C frosting. Top
with another cake layer. Spread with 3/4 C frosting. Top with
remaining cake layer. Using icing spatula, spread remaining
frosting in decorative swirls over sides and top of cake. (Can be
prepared 2 days ahead. Cover with cake dome and refrigerate.)
Serve cake cold or at room temperature.
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- Sugar Substitution Chart