–CAKE–
2 c Sugar
1 1/2 c Vegetable oil
4 lg Eggs
2 c All purpose flour
2 ts Baking powder
2 ts Baking soda
1 ts Salt
1 ts Ground cinnamon
3/4 ts Ground nutmeg
3 c Finely grated peeled carrots
-(about 1 lb)
1/2 c Chopped pecans (about 1/2
-oz)
1/2 c Raisins
FROSTING
4 c Powdered sugar
2 8-oz packages cream cheese,
-room temperature
1/2 c (1 stick) unsalted butter,
-room temperature
4 ts Vanilla extract
FOR CAKE: Preheat oven to 325’F. Lightly grease three 9-inch diameter cake
pans with 1 1/2-inch-high sides. Line bottom of pans with waxed paper.
Lightly grease waxed paper. Using electric mixer, beat sugar and vegetable
oil in bowl until combined. Add eggs 1 at a time, beating well after each
addition. Sift flour, baking powder, baking soda, salt, cinnamon and nutmeg
into sugar and oil mixture. Stir in carrots, chopped pecans and raisins.
Pour batter into prepared pans, dividing equally. Bake until toothpick
inserted into center comes out clean and cakes begin to pull away from
sides of pans, about 45 minutes. Cool in pans on racks 15 minutes. Turn out
cakes onto racks and cool completely. (Can be made 1 day=7F ahead. Wrap
tightly in plastic and store at room temperature.)
FOR FROSTING: Using electric mixer, beat all ingredients in medium bowl
until smooth and creamy.
Place 1 cake layer on platter. Spread with 3/4 C frosting. Top with another
cake layer. Spread with 3/4 C frosting. Top with remaining cake layer.
Using icing spatula, spread remaining frosting in decorative swirls over
sides and top of cake. (Can be prepared 2 days ahead. Cover with cake dome
and refrigerate.) Serve cake cold or at room temperature.
Yields
10 Servings