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Carrot Layer Cake Recipe

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This recipe for Carrot Layer Cake, by , is from The Baker Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Betty Baker
Added: Thursday, October 1, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Filling:
1 c. sugar
2 T. all-purpose flour
1/4 tsp salt
1 c. whipping cream
1/2 c. butter or margarine
1 c. chopped pecans
1 tsp. vanilla extract
Cake:
1 1/4 c. vegetable oil
2 c. sugar
2 c. all-purpose flour
2 tsp. ground cinnamon
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
4 eggs
4 c. finely shredded carrots
1 c. raisins
1 c. chopped pecans
Frosting:
3/4 c. butter or margarine, softened
2 pkg. (3 oz. each) cream cheese, softened
1 tsp. vanilla extract
3 c. confectioners' sugar

Directions:
Directions:
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 nuts and vanilla. Set aside to cool. 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 nuts. Pour into three greased and floured 9" round baking pans. Bake at 350 for 35-40 minutes or until a wooden pick inserted near the center comes out clean. Cool in pans 10 minutes; remove to wire racks and cool completely. For frosting, beat butter, cream cheese, and vanilla until smooth. Gradually beat in sugar. Spread filling between cake layers. Frost sides and top of cake. Store in the refrigerator.

Number Of Servings:
Number Of Servings:
16-20

 

 

 

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