Three layer carrot cake
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | cup | Flour |
| 2 | cups | Granulated sugar |
| ½ | teaspoon | Salt |
| 2 | teaspoons | Baking soda |
| 2 | teaspoons | Ground cinnamon |
| 3 | cups | Finely shredded carrots |
| 1½ | cup | Cooking oil |
| 4 | Eggs | |
| 1 | cup | Chopped pecans |
Directions
Combine flour, sugar, salt, baking soda and cinnamon in a large mixer bowl. Add carrots, oil and eggs. Beat with electric mixer until combined. Stir in pecans. Pour batter into 3 greased and floured 9 inch round cake pans. Bake in 3350 F oven for 25-30 minutes, or until done. Cool on wire racks for 10 minutes, then remove cakes from pans and cool. Frost with Cream Cheese Frosting.
%%%%% CREAM CHEESE FROSTING %%%%% 8 oz cream cheese, softened ½ cup margarine, softened 2 tsp vanilla 4½ cups sifted confectioner's sugar Beat together cream cheese, margarine and vanilla until light and fluffy. Gradually add the confectioner's sugar until you have preferred spreading consistency. Frost tops and and sides of cake.
Origin: Women's Circle, Creative Cooking Shared by: Sharon Stevens, Feb/94