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Name: Triple-Layer Carrot Cake with Cream Cheese Frosting
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 10
Cuisine: American
Ingredients: 2 c All purpose flour; 1 ts Salt; 2 8-oz packages cream cheese; 2 c Sugar; 3 c carrots Finely grated peeled; 4 lg Eggs; 3/4 ts Ground nutmeg; 1/2 c pecans Chopped, (about 1/2); 1/2 c Raisins; 1/2 c unsalted butter (1 stick); 4 ts Vanilla extract; 1 ts Ground cinnamon; 4 c Powdered sugar; 1 1/2 c Vegetable oil; 2 ts Baking Powder; 2 ts Baking soda

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INGREDIENTS

2 c All purpose flour
1 ts Salt
2 8-oz packages cream cheese
2 c Sugar
3 c carrots ; Finely grated peeled
FROSTING
4 lg Eggs
3/4 ts Ground nutmeg
1/2 c pecans ; Chopped, (about 1/2)
1/2 c Raisins
1/2 c unsalted butter ; (1 stick)
CAKE
4 ts Vanilla extract
1 ts Ground cinnamon
4 c Powdered sugar
1 1/2 c Vegetable oil
2 ts Baking Powder
2 ts Baking soda

Servings

INSTRUCTIONS

FOR CAKE: Preheat oven to 325F. Lightly grease three 9-inch diameter cake pans with 1 1/2-inch-high sides. Line bottom of pans with waxed paper. Lightly grease waxed paper. Using electric mixer, beat sugar and vegetable oil in bowl until combined. Add eggs 1 at a time, beating well after each addition. Sift flour, baking powder, baking soda, salt, cinnamon and nutmeg into sugar and oil mixture. Stir in carrots, chopped pecans and raisins. Pour batter into prepared pans, dividing equally. Bake until toothpick inserted into center comes out clean and cakes begin to pull away from sides of pans, about 45 minutes. Cool in pans on racks 15 minutes. Turn out cakes onto racks and cool completely. (Can be made 1 day=7F ahead. Wrap tightly in plastic and store at room temperature.) FOR FROSTING: Using electric mixer, beat all ingredients in medium bowl until smooth and creamy. Place 1 cake layer on platter. Spread with 3/4 C frosting. Top with another cake layer. Spread with 3/4 C frosting. Top with remaining cake layer. Using icing spatula, spread remaining frosting in decorative swirls over sides and top of cake. (Can be prepared 2 days ahead. Cover with cake dome and refrigerate.) Serve cake cold or at room temperature. Bon Appetit/October/94 Scanned & edited by Di Pahl & Posted to MealMaster Recipes List, Digest #160 Date: Sun, 9 Jun 1996 07:59:32 -0500 From: pickell@cyberspc.mb.ca (S.Pickell)

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Triple-Layer Carrot Cake with Cream Cheese Frosting

2 c All purpose flour
1 ts Salt
2 8-oz packages cream cheese
2 c Sugar
3 c carrots Finely grated peeled
 FROSTING
4 lg Eggs
3/4 ts Ground nutmeg
1/2 c pecans Chopped, (about 1/2)
1/2 c Raisins
1/2 c unsalted butter (1 stick)
 CAKE
4 ts Vanilla extract
1 ts Ground cinnamon
4 c Powdered sugar
1 1/2 c Vegetable oil
2 ts Baking Powder
2 ts Baking soda

FOR CAKE: Preheat oven to 325F. Lightly grease three 9-inch diameter cake  pans with 1 1/2-inch-high sides. Line bottom of pans with waxed paper.  Lightly grease waxed paper. Using electric mixer, beat sugar and vegetable  oil in bowl until combined. Add eggs 1 at a time, beating well after each  addition. Sift flour, baking powder, baking soda, salt, cinnamon and nutmeg  into sugar and oil mixture. Stir in carrots, chopped pecans and raisins.    Pour batter into prepared pans, dividing equally. Bake until toothpick  inserted into center comes out clean and cakes begin to pull away from  sides of pans, about 45 minutes. Cool in pans on racks 15 minutes. Turn out  cakes onto racks and cool completely. (Can be made 1 day=7F ahead. Wrap  tightly in plastic and store at room temperature.)    FOR FROSTING: Using electric mixer, beat all ingredients in medium bowl  until smooth and creamy.    Place 1 cake layer on platter. Spread with 3/4 C frosting. Top with another  cake layer. Spread with 3/4 C frosting. Top with remaining cake layer.  Using icing spatula, spread remaining frosting in decorative swirls over  sides and top of cake. (Can be prepared 2 days ahead. Cover with cake dome  and refrigerate.) Serve cake cold or at room temperature.    Bon Appetit/October/94  Scanned & edited by Di Pahl & <gg> Posted to  MealMaster Recipes List, Digest #160    Date: Sun, 9 Jun 1996 07:59:32 -0500    From: pickell@cyberspc.mb.ca (S.Pickell)

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Nutrition

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Serving Size: 1 Serving (503g)
Recipe Makes: 10

Calories: 1714
Calories from Fat: 987 (58%)

Amt Per Serving		% DV

	Total Fat 109.7g	146 %
	Saturated Fat 49.1g	246 %
	Monounsaturated Fat 39.8g
	Polyunsanturated Fat 12.3g
Cholesterol 619.4mg		191 %
Sodium 643.1mg		22 %
Potassium 505.5mg		13 %
Total Carbohydrate 171.6g		50 %
	Dietary Fiber 3.1g	12 %
	Sugars, other 168.6g
Protein 19.8g		28 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1714

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