DECADENT CARROT CAKE

DECADENT CARROT CAKE image

Yield 10 servings

Number Of Ingredients 16

4 eggs
1 1/2 cups sugar
1 1/2 cups oil OR 3/4 cup oil 3/4 cup buttermilk
2 cups flour
2 tsp cinnamon
2 tsp baking powder
2 tsp baking soda
1 tsp salt
3 cups grated carrot
1/2 cup raisins
1/2 cup ground or finely chopped pecans
8 oz cream cheese
1/2 cup softened butter
1 lb icing sugar
1 cup well-drained crushed pineapple
1 tsp vanilla

Steps:

Heat oven to 350 degrees. Butter and flour 3 8 inch round baking pans In a large bowl beat 4 eggs until frothy. Beat in sugar a little at a time and beat the mixture until it is light and lemon coloured. Beat in gradually oil, or oil and buttermilk. Fold in carrots, raisins, and pecans until well combined. Divide batter among the 3 pans. Bake in preheated oven for 30 minutes, or until cake tester comes out clean. Cool layers in pan for 15 minutes, then turn them onto racks and cool completely. In a bowl cream cream cheese and butter and icing sugar until the mix is light. Then blend in pineapple and vanilla. Halve each cake horizontally, spread the layers with some of the icing, stacking them on top of one another, then spread the remaining icing on the top and sides of the cake. Chill for at least one hour, but cake is actually best if left 24 hours.