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Carrot Layer Cake
Author/Submitted by: Bev Wills <bwills@CCSMTP.REDSTONE.ARMY.MIL>
Servings: 1
Categories:
Cakes
/
Desserts
Ingredients: 2
Cups
Sugar 1 1/2
Cups
Oil,
Wesson
1
Teaspoon
Salt 3
Teaspoons
Cinnamon 2
Teaspoons
Vanilla Extract 4
Eggs 2
Teaspoons
Baking Soda 2
Cups
Sifted Flour 3
Cups
Carrots,
finely grated
------Cream Cheese Icing------
1
Stick
Butter 8
Ounces
Cream Cheese 1
Box
Confectioner's Sugar 1
Cup
Pecans,
chopped
1
Teaspoon
Vanilla Extract 1
Pinch
Salt
Directions:
Cream oil and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Blend in vanilla. Sift dry ingredients together and add to creamed mixture, blending well. Fold in carrots. Bake in 3 greased cake pans. Bake at 325 degrees F. for around 40 minues or until toothpick comes out clean. Cool and then spread with Cream Cheese Icing.
Beat together softened butter and cream cheese until well blended. Add sugar and vanilla and blend well. Fold in pecans. Spread between layers and on top and sides of carrot cake layers.
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