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Recipe: 10,000 Triple Layer Carrot Cake
Similar Categories: 10,000, Triple, Layer, Carrot, Cake
CAKE:
3 Large eggs -- beaten
2 Cups sugar
1 Cup plus 2 tablespoons salad oil
2 Cups plus 1 tablespoon sifted cake flour
1 1/8 Teaspoons cinnamon
1 Teaspoon nutmeg
1 1/2 Teaspoons salt
1 Tablespoon baking soda
1 1/2 Cups coconut
2 Cups grated carrots
1 Cup plus 2 tablespoons crushed. drained
pineapple
1 Cup chopped walnuts
1 Cup raisins
FROSTING:
3/4 Cup soft butter (1 1/2 sticks)
12 Ounces cream cheese (1 1/2 Packages)
3 Cups confectioners sugar (1 1/2 pounds)
1 1/2 Teaspoons vanilla
1 Teaspoon cinnamon
Instructions : Preheat oven to 350. Grease and flour 3 8" layer cake pans.
With mixer on high speed, cream eggs, sugar and oil until creamy and thick,
3-5 minutes. Sift together flour (which has been sifted once, remember!)
cinnamon, nutmeg, salt and soda. Slowly add 1/3 of of dry to egg mixture;
beat well. Repeat with remaining dry ingredients, beating well after each
addition. Batter will be stiff. One at a time, fold in coconut, carrots,
pineapple, walnuts and raisins. Divide batter among prepared pans. Bake for
40-45 minutes until tester inserted in middle comes out clean. Let cakes cool
in pans 5 minutes before turning out onto racks to cool completely.
FOR
FROSTING: cream butter and cream cheese. Add vanilla and cinnamon. Slowly add
confectioners sugar and beat until smooth and spreadable. Frost cooled cake.
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