CARROT LAYER CAKE

By LindaW1955

Ingredients

• Frosting:
• 2 2/3 cups grated carrots
• 1 3/4 cups flour
• 1 1/2 tsp cinnamon
• 3/4 tsp nutmeg
• 1/4 tsp cloves
• 1/2 tsp salt
• 2 tsp baking powder
• 1 tsp baking soda
• 1 1/4 cups packed light brown sugar
• 3/4 cup vegetable oil
• 3 eggs
• 1 tsp vanilla
• 2/3 cup currants
• 2 sticks butter - softened
• 3 cup powdered sugar
• 2 tsp vanilla
• 1/4 tsp salt
• 12 oz cream cheese COLD, cut into 12 pieced
• 1/3 cup buttermilk powder
• 2 cups chopped toasted pecans

Preparation

Step 1

1. Parchment and grease jelly roll pan. Oven 350 degrees
2. In large bowl, combine dry ingredients up to and including baking soda, whisk to combine.
3. In another bowl whisk together brown sugar, oil, eggs, vanilla. Add carrots and currants. Fold dry into wet ingredients. Pour into parchment
4. Bake 15-18 minutes or until cake springs back when patted. Cool 5" on rack, remove from pan.
5. Frosting - Mix all ingredients EXCEPT cream cheese in a mixer on low speed for 2". Add 1 chunk of COLD cream cheese at a time, mix well.
6. Cut cake in 1/4's. Use parchment to transfer cake to plate. Frost 1st, 2nd and 3rd layers w/ 2/3 cup frosting each. Use 1 cup for top layer. Remaining frosting on sides of cake. If desired, pat toasted pecans on sides of cake.