Carrot Cake - Epicurious

By mariannefeldman

from real Baking w/Rose

Ingredients

• For cake:
• Triple-Layer Carrot Cake With Cream Cheese Frosting
• 1994 Appétit | October 1994
• by Becky Guyton: West Carrollton, Ohio
• 10 Serves 10
• Cake
• 2 2 2 cups sugar
• 1 1/2 1 1/2 1/2 cups vegetable oil
• 4 4 4 large eggs
• 2 2 2 cups all purpose flour
• 2 2 2 teaspoons baking powder
• 2 2 2 teaspoons baking soda
• 1 1 1 teaspoon salt
• 1 1 1 teaspoon ground cinnamon
• 3/4 3/4 3/4 teaspoon ground nutmeg
• 3 3 1 cups finely grated peeled carrots (about 1 pound)
• 1/2 1/2 1/2 cup chopped pecans (about 1/2 ounce)
• 1/2 1/2 1/2 cup raisins
• Frosting
• 4 4 4 cups powdered sugar
• 2 8-ounce 2 8-ounce 8-ounce packages cream cheese, room temperature
• 1/2 1/2 1/2 cup (1 stick) unsalted butter, room temperature
• 4 4 4 teaspoons vanilla extract
• For frosting:
• Using electric mixer, beat all ingredients in medium bowl until smooth and creamy.
• Read More http://www.epicurious.com/recipes/food/printerfriendly/Triple-Layer-Carrot-Cake-with-Cream-Cheese-Frosting-799#ixzz1TJ5XLlev

Preparation

Step 1

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