Carrot Cake - Epicurious

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from real Baking w/Rose

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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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