Posted by Kathy Lee | File under : ,
2 cups granulated sugar
1 cup vegetable oil
4 eggs
2 cups finely grated carrots ( about ½ pound)
2 cups flour
1 ½ teaspoons baking soda
1 ½ teaspoons baking powder
1 teaspoon ground allspice
1 teaspoon ground cinnamon

2 cup confectioners’ sugar
18 once package cream cheese, at room temperature
4 tablespoons butter or margarine, at room temperature
2 teaspoons vanilla extract
1 ½ cups walnut pieces or pecans, chopped

Note: preheat the oven to 375 F. butter and flour 29-inch round cake pans.

a.In a mixing bowl, combine the granulated sugar, vegetable oil, eggs, and carrot.
b.Sift the dry ingredients into another bowl. Add by ½ cup measures to the carrot mixture, mixing well after each addition.
c.Divide the batter evenly between the prepared cake pans. Bake until a cake tester inserted in the center comes out clean, 35-40 minutes.
d.Let cool in the pans on wire racks for 10 minutes, the unmold the cakes from the pans onto the wire racks and let cool completely.
e.For the frosting, combine everything but the nuts in a bowl and beat until smooth.
f.To assemble, set 1 cake layer on a serving plate and spread with one third of the frosting. Place the second cake layer of the top.
Spread the remaining frosting all over the top and sides of the cake, swirling it to make a decorative finish. Sprinkle the nuts around the top edge
Served 10 person


Post a Comment