2 layer carrot cake w/ cream cheese frosting

cookinginillinois avatar
By Rose Mary Mogan
from Sauk Village, IL

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

serves 10 -12 or more depending on portion size
prep time 20 Min
cook time 45 Min
method Bake

Ingredients For 2 layer carrot cake w/ cream cheese frosting

  • 1 1/2 c
    cooking oil
  • 2 c
  • 3 lg
    eggs, room temperature
  • 4 Tbsp
    hot water
  • 11/2 c
    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
  • 1 c
    chopped pecans (i used walnuts)
  • 3/4 c
    golden raisins (my addition)
  • 1 Tbsp
    vanilla bean paste (my addition)
  • 1 tsp
    butter flavored extract (my addition)
  • 1 stick
    butter, softened room temperature
  • 8 oz
    cream cheese softened
  • 1 lb
    box confectioners sugar
  • 1 tsp
    vanilla bean paste or extract
  • 1 c
    chopped pecans (i omitted these)

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

  • 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.
  • 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.
  • 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.
  • 4
    Grease and flour 3- 8" cake pans, I USED BAKERS JOY & USED 2- 9" SQUARE CAKE PANS. Pour in cake batter.
  • 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.
  • 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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