Triple-Layer Carrot Cake With Cream Cheese Fr
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Triple-Layer Carrot Cake With Cream Cheese Fr
  Cheese    Cakes    Carrots    Creams  
Last updated 6/12/2012 1:27:44 AM. Recipe ID 62778. Report a problem with this recipe.
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      Title: Triple-layer carrot cake with cream cheese fr
 Categories: Desserts, Cakes
      Yield: 10 Servings
 
MMMMM----------------------------CAKE---------------------------------
      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

MMMMM--------------------------FROSTING-------------------------------
      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 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. (Can be made 1 day=7F
  ahead. Wrap tightly in plastic and store at room temperature.)
  
  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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Recipe ID 62778 (Apr 03, 2005)

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