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Carrot Layer Cake

Author/Submitted by: Bev Wills <bwills@CCSMTP.REDSTONE.ARMY.MIL>
Servings: 1
Categories: Cakes / Desserts

2  Cups  Sugar
1 1/2  Cups  Oil, Wesson
1  Teaspoon  Salt
3  Teaspoons  Cinnamon
2  Teaspoons  Vanilla Extract
4    Eggs
2  Teaspoons  Baking Soda
2  Cups  Sifted Flour
3  Cups  Carrots, finely grated

------Cream Cheese Icing------
1  Stick  Butter
8  Ounces  Cream Cheese
1  Box  Confectioner's Sugar
1  Cup  Pecans, chopped
1  Teaspoon  Vanilla Extract
1  Pinch  Salt

Cream oil and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Blend in vanilla. Sift dry ingredients together and add to creamed mixture, blending well. Fold in carrots. Bake in 3 greased cake pans. Bake at 325 degrees F. for around 40 minues or until toothpick comes out clean. Cool and then spread with Cream Cheese Icing. Beat together softened butter and cream cheese until well blended. Add sugar and vanilla and blend well. Fold in pecans. Spread between layers and on top and sides of carrot cake layers.

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