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"In spite of food fads, fitness programs, and health concerns, we must never lose sight of a beautifully conceived meal."--Julia Child

Classic Carrot Layer Cake Recipe

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This recipe for Classic Carrot Layer Cake is from Shirley's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 c. all purpose flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 tsp. cinnamon
1/2 tsp. allspice
1/2 tsp. ground cloves
1 1/2 c. sugar
3/4 c. canola oil
1/2 c. buttermilk
3 large eggs
3 c. shredded carrots

Frosting:
8 oz. cream cheese (room temperature)
5 tbsp. melted butter (room temperature)
2/3 c. packed dark brown sugar
1 tsp. vanilla
3 c. confectioner's sugar sifted
Pinch of salt
Directions:
Directions:
Preheat oven to 350º, butter and flour 2 8" round cake pans. In a bowl whisk flour, baking powder, baking soda, salt, cinnamon, allspice and cloves. In another bowl, whisk sugar, oil, butter, milk and eggs. Pour oil mixture into flour mixture and stir just until evenly moistened. Fold in carrots.

Divide batter between pans, smooth tops. Bake until cakes are golden brown and a toothpick inserted into center of cake comes out clean, about 45 minutes. Let cakes cool in pans on a wire rack for 10 minutes then invert cakes on to rack to cool completely.

Beat frosting in a bowl with an electric mixer on high speed, beat cream cheese and butter until smooth. Add brown sugar, vanilla and beat until sugar has dissolved. Add confectioner's sugar and salt and beat on low speed until smooth and spreadable. Place 1 cake layer on a serving plate, spoon about a cup of frosting into the center and spread with a knife or offset spatula. Place second layer on top & spread remaining frosting over top and sides.

 

 

 

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