Carrot Layer Cake
×Category: Dessert Ingredients | Type: Cake | Servings: 12 | By: The Mikey
Protein 6g • Carbs 70g • Fat 40g • 650 Calories
Estimated macros only. Values are guidelines, not precise nutrition data.
A three-layer carrot cake with a cooked pecan filling and Cream Cheese Frosting.
Ingredients
- FILLING
- Sugar: 1 Cup
- All-Purpose Flour: 2 TBSP
- Salt: 1/4 TSP
- Whipping Cream: 1 Cup
- Butter Or Margarine: 1/2 Cup
- Pecans (Chopped): 1 Cup
- Vanilla Extract: 1 TSP
- CAKE
- Vegetable Oil: 1 1/4 Cup
- Sugar: 2 Cup
- All-Purpose Flour: 2 Cup
- Ground Cinnamon: 2 TSP
- Baking Powder: 2 TSP
- Baking Soda: 1 TSP
- Salt: 1 TSP
- Eggs: 4
- Carrots (Shredded, Finely): 4 Cup
- Raisins: 1 Cup
- Pecans (Chopped): 1 Cup
- Cream Cheese Frosting (page 331)
Instructions
- FILLING
- In a heavy saucepan, combine sugar, flour and salt.
- Stir in cream; add butter.
- Cook and stir over medium heat until the butter is melted; bring to a boil.
- Reduce heat.
- Simmer, uncovered, for 30 minutes, stirring occasionally.
- Stir in pecans and vanilla.
- Set aside to cool.
- CAKE
- In a mixing bowl, beat oil and sugar for 1 minute.
- Combine flour, cinnamon, baking powder, baking soda and salt; add to the creamed mixture alternately with eggs.
- Mix well.
- Stir in carrots, raisins and pecans.
- Pour into three greased and floured 9-in. round baking pans.
- Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean.
- Cool for 10 minutes; remove from pans to wire racks to cool completely.
- Spread filling between cake layers; frost top and sides of cake with Cream Cheese Frosting.
- Store in the refrigerator.
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