2 LAYER CARROT CAKE W/ CREAM CHEESE FROSTING
My husband loves this recipe from Southern Living. Ate 2 big pieces. I like that the recipe uses Self Rising Flour. The original recipe makes 3 eight inch layers, but I chose instead to use two 9 inch Square pans it worked out perfectly. Another thing that caught my eye was the temperature, baking @ 310 degrees F. for 45 minutes. It turned out perfectly, & the cake was moist, tasty & delicious. It is simple & easy, & the addition of the spices adds lots of flavor. I did add butter extract & Vanilla Bean paste & a few other minor changes, the end results is purely delicious. YUM
Provided by Rose Mary Mogan @cookinginillinois
Categories Cakes
Number Of Ingredients 18
Steps:
- PREHEAT OVEN TO 310 DEGREES F.Using a large bowl add the sugar and oil and beat till blended together. Then add the eggs , one at a time beating well after each addition.
- Add in the hot water, carrots, nuts, & raisins and beat again. NOTE: I USED A COMBINATION OF BOTH NUTS & RAISINS, INSTEAD OF ALL NUTS.
- Sift the flour with the spices, and add alternately to the wet ingredients. Beating well after each addition. Scrape down sides of bowl if needed.
- Grease and flour 3- 8" cake pans, I USED BAKERS JOY & USED 2- 9" SQUARE CAKE PANS. Pour in cake batter.
- Bake in preheated oven at 310 degrees F. for 45 minutes or until done. Allow cakes to cool for 10 minutes then invert onto a wire rack to cool completely.
- Prepare frosting by Beating the butter with the cream cheese until light; Then gradually add in the sugar, and vanilla and nuts if using. Frost cake after it has cooled completely.
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