Triple-Layer Carrot Cake With Cream Cheese Frosting
Sue' Cake recipe
Here is my submission.
This recipe was adapted from one found on Epicurious.com.
It is awesome, easy, and looks great.
Cake and icing can be made up to 2 days in advance, kept separate, then assembled on the serving day.
I prefer NOT to ice the sides.
1.5 cups sugar
3/4 cup vegetable oil
3/4 cup buttermilk
4 large eggs
2 cups all purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
3 cups finely grated peeled carrots (about 1 pound)
1 cup chopped pecans (about 1/2 ounce)
2 cups powdered sugar
2 8-ounce packages cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
4 teaspoons vanilla extract
Preheat oven to 325°F. 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 and buttermilk 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 ahead.
Wrap tightly in plastic and store at room temperature.)
Using electric mixer, beat all ingredients in medium bowl until smooth
Place 1 cake layer on platter. Spread with 3/4 cup frosting. Top with
another cake layer. Spread with 3/4 cup 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