SIX-LAYER CARROT CAKE

SIX-LAYER CARROT CAKE image

Categories Carrot

Yield 12

Number Of Ingredients 17

4 eggs
1 1/2 cups sugar
1 1/2 cups vegetable oil
2 cups flour
2 teaspoons cinnamon
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
3 cups grated carrots
1/2 cup raisins
1/2 cup chopped pecans
Frosting:
11 ounces cream cheese, room temperature
12 tablespoons butter, room temperature
2 cups confectioners sugar
1 1/2 cups well-drained crushed pineapple
1 1/2 teaspoons vanilla

Steps:

In large bowl beat eggs until frothy. Add sugar gradually. Beat until light and lemon colored. Slowly add oil, beating until combined. Sift together flour, cinnamon, baking powder, baking soda, and salt. Fold dry ingredients by thirds into egg mixture. Add carrots, raisins, and pecans. Combine well. Pour batter in equal quantities into 3 buttered and floured 8-inch round pans. Bake in preheated 350 degree oven 30 minutes or until tester comes out clean. When cake has completely cooled, cut each layer in half horizontally. To make frosting beat cream cheese,, butter, and confectioners sugar until creamy. Blend in pineapple and vanilla. Spread each layer with frosting, stacking evenly. Frost top and sides. Chill at least 1 hour before slicing. Cake may also be baked in a well-greased tube pan in preheated 350 degree oven for 1 hour. Check after 50 minutes.