My husband loves this recipe from Southern Living. Ate 2 big pieces. I like that the recipe uses Self Rising Flour. The original recipe makes 3 eight inch layers, but I chose instead to use two 9 inch Square pans it worked out perfectly. Another thing that caught my eye was the temperature, baking @ 310 degrees F. for 45 minutes. It turned out perfectly, & the cake was moist, tasty & delicious.
It is simple & easy, & the addition of the spices adds lots of flavor. I did add butter extract & Vanilla Bean paste & a few other minor changes, the end results is purely delicious. YUM
serves10 -12 or more depending on portion size
prep time20 Min
cook time45 Min
Ingredients For 2 layer carrot cake w/ cream cheese frosting
1 1/2 c
eggs, room temperature
finely grated carrots
2 1/2 c
self rising flour (i used white lily)
1 1/2 tsp
each nutmeg,& allspice
2 1/4 tsp
chopped pecans (i used walnuts)
golden raisins (my addition)
vanilla bean paste (my addition)
butter flavored extract (my addition)
CREAM CHEESE NUT ICING
butter, softened room temperature
cream cheese softened
box confectioners sugar
vanilla bean paste or extract
chopped pecans (i omitted these)
How To Make 2 layer carrot cake w/ cream cheese frosting
PREHEAT OVEN TO 310 DEGREES F.Using a large bowl add the sugar and oil and beat till blended together. Then add the eggs , one at a time beating well after each addition.
Add in the hot water, carrots, nuts, & raisins and beat again. NOTE: I USED A COMBINATION OF BOTH NUTS & RAISINS, INSTEAD OF ALL NUTS.
Sift the flour with the spices, and add alternately to the wet ingredients. Beating well after each addition. Scrape down sides of bowl if needed.
Grease and flour 3- 8" cake pans, I USED BAKERS JOY & USED 2- 9" SQUARE CAKE PANS. Pour in cake batter.
Bake in preheated oven at 310 degrees F. for 45 minutes or until done. Allow cakes to cool for 10 minutes then invert onto a wire rack to cool completely.
Prepare frosting by Beating the butter with the cream cheese until light; Then gradually add in the sugar, and vanilla and nuts if using. Frost cake after it has cooled completely.
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