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Triple-Layer Carrot Cake With Cream Cheese Frosting
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- #82655
serves/makes:
ready in:
2-5 hrs
2-5 hrs
1 review
ingredients
2 cups sugar
1 1/2 cup vegetable oil
4 large eggs
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
3 cups finely grated and peeled carrots
1/2 cup chopped pecans
1/2 cup raisins
4 cups powdered sugar
2 packages (8 ounce size) cream cheese, room temperature
1/2 cup unsalted butter, room temperature
4 teaspoons vanilla extract
directions
Preheat oven to 325 degrees 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 raisins.
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.
Using electric mixer, beat powdered sugar, cream cheese, butter and vanilla in medium bowl until smooth and creamy.
Place 1 cake layer on platter. Spread with 3/4 cup frosting. Top with another cake layer. Spread with 3/4 cup frosting. Top with remaining cake layer.
Using icing spatula, spread remaining frosting in decorative swirls over sides and top of cake. Serve cake cold or at room temperature.
added by
doodlebug
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
January 26, 2009
this recipe is wonderful. i made it for my sisters birthday, it was so good that nobody would believe that i made it from scratch. it kind of hurt my feelings because i put my heart and soul and all my love into that cake.