2 layer carrot cake w/ cream cheese frosting

Name: 2 Layer Carrot Cake w/ Cream Cheese Frosting
Prep time: 20 min
Cook time: 45 min
Yield: 10
Cuisine: American
Ingredients: 1 1/2 cup(s) cooking oil; 2 cup(s) sugar; 3 large eggs, room temperature; 4 tablespoon(s) hot water; 11/2 cup(s) finely grated carrots; 2 1/2 cup(s) self rising flour (i used white lily); 1 1/2 teaspoon(s) each nutmeg,& allspice; 2 1/4 teaspoon(s) cinnamon; 1 cup(s) chopped pecans (i used walnuts); 3/4 cup(s) golden raisins (my addition); 1 tablespoon(s) vanilla bean paste (my addition); 1 teaspoon(s) butter flavored extract (my addition); ## CREAM CHEESE NUT ICING; 1 stick(s) butter, softened room temperature; 8 ounce(s) cream cheese softened; 1 pound(s) box confectioners sugar; 1 teaspoon(s) vanilla bean paste or extract; 1 cup(s) chopped pecans (i omitted these)

67 Pinches 7 Photos

Rose Mary Mogan

Sauk Village, IL

Updated on Apr 27, 2015

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

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2 Layer Carrot Cake with Cream Cheese Frosting

prep time 20 Min

cook time 45 Min

method Bake

yield 10 -12 or more depending on portion size

Ingredients

1 1/2 cups cooking oil
2 cups sugar
3 large eggs, room temperature
4 tablespoons hot water
11/2 cups finely grated carrots
2 1/2 cups self rising flour (i used white lily)
1 1/2 teaspoons each nutmeg,& allspice
2 1/4 teaspoons cinnamon
1 cup chopped pecans (i used walnuts)
3/4 cup golden raisins (my addition)
1 tablespoon vanilla bean paste (my addition)
1 teaspoon butter flavored extract (my addition)
CREAM CHEESE NUT ICING
1 stick butter, softened room temperature
8 ounces cream cheese softened
1 pound box confectioners sugar
1 teaspoon vanilla bean paste or extract
1 cup chopped pecans (i omitted these)

How To Make 2 layer carrot cake w/ cream cheese frosting

Step 1

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.

Step 2

Add in the hot water, carrots, nuts, & raisins and beat again. NOTE: I USED A COMBINATION OF BOTH NUTS & RAISINS, INSTEAD OF ALL NUTS.
Step 3

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.
Step 4

Grease and flour 3- 8" cake pans, I USED BAKERS JOY & USED 2- 9" SQUARE CAKE PANS. Pour in cake batter.
Step 5

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.
Step 6

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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