Saturday, May 7, 2016

Carrot Layer Cake

Ingredients for 16-20 servings

For Filling:

¼ teaspoon salt
½ cup butter
1 cup chopped pecans
1 cup heavy whipping cream
1 cup sugar
1 teaspoon vanilla extract
2 tablespoons all-purpose flour

For Cake:

1 cup chopped pecans
1 cup raisins
1 teaspoon baking soda
1 teaspoon salt
1-¼ cups canola oil
2 cups all-purpose flour
2 cups sugar
2 teaspoons baking powder
2 teaspoons ground cinnamon
4 cups finely shredded carrots
4 eggs

For frosting:

¾ cup butter, softened
1 teaspoon vanilla extract
2 packages (3 ounces each) cream cheese, softened
3 cups confectioners' sugar


In a large 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. Cool and set aside.

In a large bowl, beat oil and sugar until well blended. Combine the flour, cinnamon, baking powder, baking soda and salt; add to the creamed mixture alternately with eggs, beating well after each addition. Stir in the carrots, raisins and nuts.

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 in pans 10 minutes before removing to wire racks to cool completely.

For frosting, in a small bowl, beat the butter, cream cheese and vanilla until fluffy. Gradually beat in sugar until smooth. Spread filling between cake layers. Frost the sides and top of cake. Store in the refrigerator.

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