A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Three-Layer Carrot Cake With Cream Cheese Frosting
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- #85594
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
4 eggs, beaten
1 cup brown sugar
1 cup sugar
1 1/2 cup canola oil
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons cinnamon
1 1/2 teaspoon nutmeg
3 cups grated carrots
1 cup shredded coconut
8 ounces crushed pineapple, drained
1 cup raisins
Cream Cheese Frosting
1/2 cup butter, softened
8 ounces cream cheese, softened
1 pound confectioners' sugar
3 teaspoons vanilla extract
directions
Preheat oven to 325 degrees. Oil three 8-inch round cake pans.
Beat eggs in large bowl. Add sugars; beat until light and fluffy. Add oil and mix well with whisk. Add dry ingredients; beat until smooth. Stir in remaining ingredients. Pour batter into oiled pans. Bake 40 minutes. Cool slightly before frosting.
For Frosting: Mix all ingredients together until smooth. Spread frosting between cake layers and on top and sides.
added by
sandralynn
nutrition data
Nutritional data has not been calculated yet.
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