Desert1: 3 Layer Carrot Cake

3 Layer Carrot Cake

Desert # 1

3-LAYER CARROT CAKE

  • 2 cups sugar
  • 1-1/2 cup vegetable oil
  • 4 eggs
  • 1 cup chopped pecans
  • 3 cups finely grated carrots (about 1 pound)
  • 2 cups all purpose flour
  • 1 teaspoon salt
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon

Preheat oven to 350 degrees (F). Grate carrots finely. Mix sugar, oil and eggs. Sift dry ingredients and mix with egg mixture. Add carrots and nuts and bake in three (3) nine-inch (9") cake pans which have been greased and floured until done. Test with toothpick after 40 minutes and at 10 minute intervals thereafter until done. Cool on wire racks.

CREAM CHEESE ICING:(to go with carrot cake)

  • 1 one-pound box confectioners (10x) sugar
  • 3/4 stick butter or margarine
  • 2 teaspoons vanilla extract
  • 1 8-ounce package of cream cheese
  • 1 cup chopped pecans

Allow butter and cream cheese to warm to room temperature. Cream and mix in 10-x sugar. Mix in vanilla. Nuts can be added to the icing or sprinkled on top and sides after.