Triple-Layer Carrot Cake with Cream Cheese Frosting
| Yield: | 10 Servings |
| Categories: | Cakes, Desserts |
| 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 |
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