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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

3 Layer Carrot Cake Recipe

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This recipe for 3 Layer Carrot Cake is from Stevens 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 cups sugar
1 1/2 cups vegetable oil
4 large eggs
2 cups all purpose flour
2 teaspoons baking soda
1 teaspoon salt
2 teaspoon ground cinnamon
3 cups raw shredded carrots
1 cup chopped pecans
1 cup raisins

Icing:
8 oz cream cheese
1 stick unsalted butter
1 box confectioners sugar
1 cup chopped nuts - pecans or walnuts
1 tsp vanilla
Directions:
Directions:
Cake:
Sift and mix dry ingredients. Add oil and stir well. Add eggs one at a time. Fold in carrots, raisins and pecans. Pour into 3 greased and floured pans. Bake at 350º for approximately 30 minutes.

Icing:
Mix cream cheese, butter, sugar and vanilla. Beat well and add nuts.

This cake freezes well after baking. I wrap each layer in saran wrap and then foil and freeze up to a month-no longer. The cake is moister for the freezing. Pull out of freezer, bring to room temperature and then ice with recipe above.
Number Of Servings:
Number Of Servings:
8-10
Personal Notes:
Personal Notes:
Fan Favorite!

 

 

 

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