TRIPLE LAYER CARROT CAKE

TRIPLE LAYER CARROT CAKE image

Number Of Ingredients 16

2 cups sugar; measure
1.5 cups veg oil; measure
4 large eggs; crack
2 cups all purpose flour; measure
2 teaspoon baking powder; measure
2 teaspoon baking soda; measure
1 teaspoon Salt; measure
1 teaspoon Cinnamon; measure
.75 teaspoon nutmeg; measure
3 cups carrots; grated
.5 cup pecan nuts; chopped
.5 cup raise ns; soaked/rum
4 cups powder sugar; measure
2 8 oz cream cheese; room temp
.5 cup unsalted butter; room temp
4 teaspoon vanilla; measure

Steps:

Pre heat oven to 325 degree lightly grease 3 8" cake pans . Line bottom with parchment paper. Beat sugar,veg oil, until combined,add eggs 1 @ a time beating well after each addition. Sift flour baking powder,baking soda,salt,cinnamon,and nutmeg into batter .Stir in carrots ,pecans and raise ns.( NOTE: I use a vegetable juicer to grate carrots then reduce juice by one half in saucepan. I pour the reduced carrot juice over cake layers when the come out of oven . I use the carrot pulp in the batter where it says to add carrots.) pour batter into prepared pans dividing equally. Bake until toothpick comes out clean and cakes begin to pull sides of pans.(about 45 min) Make frosting last 4 ingredients Frost cake when cool and decorate